3 large tomatoes, peeled, seeded and chopped
1 cup chopped cucumber
½ green pepper, chopped
¼ cup finely chopped red onion
1 small clove garlic
¼ cup chopped parsley
3 tablespoons chopped fresh basil
¼ cup red wine vinegar
2 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon cayenne pepper
Black pepper to taste
1 8-ounce can organic tomato sauce
Combine all the gazpacho ingredients in a blender or processor bowl. Blend until smooth or process with on/off turns until blended but still chunky. Adjust seasonings and chill thoroughly before serving.
Croutons: Toss 2 cups bread cubes with ¼ cup olive oil and ¼ teaspoon salt. Toast lightly in a 350F oven, tossing, until crisped and lightly browned.