Yellow Tomato Gazpacho

Ingredients

• 4 large yellow tomatoes, peeled, seeded and diced
• 1 medium organic red bell pepper, seeded and diced
• 1 medium organic green bell pepper, seeded and diced
• 2 jalapeno chiles, minced
• 1/2 cup cilantro, chopped
• 1/2 cup organic lime juice, freshly squeezed
• 2 cups tomato juice
• 2 medium organic cucumbers, peeled, seeded and diced
• 3 cloves organic garlic
• 6 slices white bread, crust left on
• Salt
• Fresh ground black pepper
• Cilantro sprigs for garnish

Directions

1. In a mixing bowl, combine the tomatoes, bell peppers, jalapenos, cilantro, lime juice, tomato juice, and half the cucumbers. Set aside.
2. In a food processor, puree the remaining cucumbers with the garlic and white bread.
3. Add cucumber mixture to the tomato mixture, season with salt and pepper to taste, and refrigerate long enough to chill.
4. Serve cold, garnished with cilantro springs. May be kept for 1 day but no longer. Best served within 1-2 hours completion.