Joanna's Gazpacho
                                                               

Ingredients:
1-1/2 cups stale French or Italian bread, with crusts, broken into large chunks
1-1/2 cups tomoators, seeds removed, cut into large chunks
1 cup Vidalia onion, peeled and cut into large dice
2/3 cup cucumber, peeled. seeds removed, cut into large chunks
1 cup red pepper, seeds removed and cut inot large chunks
1 cup green pepper, seeds removed and cut into large chunks
2 Jalapeños
6 cloves garlic
1-4/ cup olive oil
1 tsp. sherry vinegar
 
Directions:
Put bread into a bowl and cover with cold water for 1-2 minutes, until soft but not mushy. Squeeze water out with hands. Put bread into a blender or food processor. Add all other ingredients .Blend slowly at first, then on high for about one minute. Season with salt and pepper and blend again.
 
Put mixture through a strainer. Do not push all of the bread residue through, scrape that out and discard. Also, don't scrape the bottom of the strainer into the soup.

May garnish with sliced avocado, chopped serrano chiles and a spig of cilantro
 
Serves four in small portions.