Easy Gazpacho

Ingredients

• 1 tablespoon regular balsamic vinegar white
• 0.3 teaspoon pepper black freshly ground
• 0.3 teaspoon chipotle chile powder 
• 1  cucumber 
• 2 tablespoons cilantro leaves fresh chopped
• 2 cups day-old whole-grain bread 
• 1 teaspoon olive oil extra-virgin
• 1  orange bell pepper yellow
• 1 pound orange tomatoes yellow ripe
• 0.3  onion red
• 1 teaspoon salt 
• 1 cup sacremento tomato juice low-sodium

Equipment

• bowl
• blender

Directions

1. Cube 2 ounces (2 cups) day-old whole-grain bread, and set aside (the more dried out it is, the better). Chop and seed 1 pound ripe yellow or orange tomatoes and 1 yellow or orange bell pepper. Peel, seed, and dice 1 cucumber. Dice 1/4 of a red onion.
2. Combine tomatoes, bell pepper, cucumber, and onion in a large bowl.
3. Add 1 tablespoon white or regular balsamic vinegar, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon chipotle chile powder, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and stir.
4. Place 3/4 of the gazpacho mixture into a blender.
5. Add the bread and 1 cup low-sodium tomato juice. Blend until soupy but not entirely smooth.
6. Pour blended mixture back into the bowl with the remaining unblended vegetables.
7. Chill at least 1 hour.
8. Garnish gazpacho with 2 tablespoons chopped fresh cilantro, and serve.