A refreshing summertime soup. Serve with French bread and a crisp Rose (Carlson Blush), Sauvignon Blanc (South Island) or Pinot Grigio (Monterey Coast).
PreparationSoak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water. Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell peppers, onion, and garlic. Puree the ingredients until almost smooth, leaving a little texture.
Pour the vegetable mixture into a large; stir 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. Serve in chilled bowls or tureen and top with desired garnishes.