Adapted from lavanderandmacarons

Ingredients

• 6 very ripe tomatoes
• 2 slices slightly stale bread (optional)
• 1 medium cucumber
• 1 bell pepper (or Anaheim Chile)
• 1 clove garlic
• 2 tablespoons olive oil (for a richer soup, use up to 1/3 cup)
• 1 tablespoon red wine, apple cider, sherry vinegar or lemon juice
• 1/2 teaspoon salt (more to taste)
• 1/4 teaspoon pepper
• Pinch of cayenne or red pepper flakes (optional)

Directions

1. Roughly chop tomatoes, cucumber, red bell pepper.
2. Place all ingredients in a blender or food processor and process until smooth and creamy but still with some texture.
3. Adjust the seasoning if needed.
4. Chill Gazpacho in a refrigerator for 30 minutes or serve at room temperature topped with chopped tomatoes, cucumber, chives and a drizzle of olive oil.