Gazpacho

Ingredients:

3 vine ripe tomatoes, cut in half
1/2 cucumber, cut into 2 inch pieces
1 small red or yellow bell pepper cut into pieces
2 small celery stalks, cut into 1 inch pieces
2 cloves garlic, minced
1/4 cup red or white onion
dried french bread or breadcrumb
a sprig of parsley
1 tablespoon sherry vinegar
2 tablespoons olive oil
1 teaspoon sugar
juice of half a lemon
tomato juice
a pinch of cumin
salt and pepper, to taste

Combine all ingredients in a food processor and pulse until smooth. Refrigerate for at least an hour before serving.

Garnish with croutons, cucumber, and tomato. Drizzle with more olive oil.