Gazpacho Recipe from Leslie

This recipe can be used for the last of your summer harvest!

1 cucumber peeled
3 tomatoes peeled (you can blanch them for 15 seconds to peel them easily)
1 onion peeled
1/2 Green pepper
4 cups water
4 cups french bread (crust removed) broken apart in chunks
1 Tbsp lemon pepper
4 tsp salt
2 tsp chopped garlic
1/4 cup wine vinegar (or use half lime juice and half balsamic vinegar)
4 Tbsp Olive Oil
2 Tbsp tomato paste

1 green onion finely chopped an d3 slices cooked crumbled bacon for garnish

Assembly:
Cut a small amount (1tsp) of each vegetable and finely dice reserving for garnish.  Put remaining ingredients in a food processor and puree.  Simmer on low for 3 hours.  Chill and service with the diced vegetable and toast points.  Lesley says you can add a little seeded and minced jalepeno to the soup before processing for extra zip!