Gazpacho Andalusia

1 # 8oz tomatoes cored and diced
1# 4oz cucumbers peeled and diced
10 oz green peppers seeded diced
10 oz red peppers seeded diced
1# onions sliced
1# 4oz crustless white bread diced
24 fl oz tomato juice
2 fl oz tomato puree
4 garlic cloves minced
1/2 tsp minced jalapeño
2.5 fl oz olive oil
3 fl oz white wine vinegar
2tsp salt
1tsp black pepper
4oz garlic flavored croutons

1. Reserve about 1fl oz each of tomatoes cucumbers peppers and onions for garnish

2. Soak the bread cubes in the tomato juice

3. Puree the soaked bread with the diced vegetables, tomato puree, garlic, jalapeño, olive oil, and vinegar

4. Adjust the seasoning with salt and pepper cover and refrigerate until needed

5. Serve with garnish of diced veg and croutons on the side