Ingredients:
2 lb tomatoes
1/2 english cucumber
1 red pepper
1/2 red onion
2 garlic cloves
1/4 c olive oi
3 tbsp sherry vinegar
1 tsp kosher salt
1 slice white bread

Blend all ingredients together except for bread. Toast bread and then let it sit in the blended tomato mixture for 5 minutes. Blend ingredients again until the soup is smooth. Let the gazpacho chill in refrigerator for at least 2 hours and adjust seasoning before serving.

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