Summer Tomato Gazpacho
Combine tomatoes, bell pepper, cucumber, garlic and salt in a large bowl. Add vinegar, 1 tablespoon oil and bread and toss to combine. Let stand at room temperature for 1 hour or refrigerate overnight.Advertisement
Transfer half of the tomato mixture to a food processor. With the motor running, slowly add 1 1/2 tablespoons oil and process until chunky for a rustic gazpacho or puree for a smooth one. Transfer to a bowl. Repeat with the remaining tomato mixture and 1 1/2 tablespoons oil.
Serve topped with cucumber slices, pepper and more oil, if desired.
To make ahead: Prepare through Step 1 and refrigerate overnight.
2 fat, 2 vegetable, 1/2 starch