Gazpacho

Ingredients

• 6 servings bell pepper chopped
• 3 slices day old bread french
• 6 servings cucumber chopped
• 2 small kirby cucumbers coarsely chopped
• 1 handful flat-leaf parsley fresh coarsely chopped
• 2  garlic cloves chopped
• 6 servings hard-cooked egg chopped
• 0.5  juice of lemon juiced
• 6 servings kosher salt and pepper black freshly ground
• 6 servings lemon wedges 
• 0.5 cup olive oil extra-virgin
• 1 medium onion coarsely chopped
• 6 servings onion chopped
• 1 tablespoon paprika spanish
• 0.3 cup sherry wine vinegar 
• 1 tablespoon sugar 
• 6 servings tomatoes chopped
• 2 cups sacremento tomato juice 
• 2 pounds vine-ripe tomatoes seeded coarsely chopped
• 1  bell pepper red yellow cored seeded coarsely chopped

Equipment

• food processor
• bowl
• blender

Directions

1. Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water.
2. Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell pepper, onion, and garlic. Puree the ingredients until almost smooth, leaving a little texture.
3. Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice until well combined. Refrigerate the soup for at least 2 hours until very well chilled; the flavors will develop as it sits. Season the gazpacho again with salt and pepper before serving.
4. Serve in chilled bowls or tureen and top with desired garnishes.