Gazpacho 2

Description
Our version of the classic cold soup features a fresh chunky puree thickened with low-carb bread.

Ingredients
1 slice Atkins Bakery white bread, crust removed and torn into pieces 2 cups vegetable juice 3 cups ripe tomatoes, half roughly chopped, half in 1/4-inch dice (1 1/4 pounds) 1 cucumber, peeled and seeded, half roughly chopped, half in 1/4-inch dice (1 1/3 cups) 1 medium onion, half roughly chopped, half in 1/4-inch dice (2/3 cup) 1/2 large red bell pepper, half roughly chopped, half in 1/4-inch dice (1/2 cup) 1/4 cup extra-virgin olive oil 1 1/2 tablespoons white balsamic vinegar 1 1/2 tablespoons freshly squeezed lime juice 1 teaspoon chopped garlic 1 jalapeno, seeded and minced (2 teaspoons) salt and freshly ground black pepper

Directions
1. In a small bowl, soak bread with tomato juice until softened, about 5 minutes. Place bread and juice in blender with the roughly chopped vegetables, olive oil, vinegar, lime juice, garlic and jalapeno. Blend until very smooth, about 3 minutes. 2. Transfer to a large bowl and stir in remaining vegetables. Season to taste with salt and pepper and chill for 1 1/2 hours before serving.