Tomato Gazpacho

Roughly chop the cucumbers, bell pepper, tomatoes, and red onions into approximately 1 inch cubes. Pulse each vegetable separately in a food processor until coarsely chopped but not over processed (very important!). After each vegetable is chopped in the food processor, pour into a large bowl and combine. Add garlic, tomato juice, lime juice, vinegar, olive oil, ancho chile powder, salt and pepper. Mix well and chill about an hour before serving.

I took some slices of thick crusty bread, brushed them with olive oil, and grilled them on my grill pan until browned, warm, and crispy. I served the soup with a touch of sour cream and a little chopped parsley, and just one little drizzle more of olive oil on the top.