Yield: 8 servings

Gazpacho:
1 1/2 cups chopped seeded peeled cucumber
1 cup chopped Vidalia or other sweet onion
1 cup coarsely chopped yellow bell pepper
6 tablespoons white wine vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds chopped seeded peeled yellow tomatoes (about 6 large)
1 garlic clove, minced

Garnish:
2 (1-ounce) slices French bread, torn into 1/2-inch pieces
1 teaspoon extra virgin olive oil
1 cup quartered grape or cherry tomatoes
1/2 cup diced peeled seeded cucumber

To prepare gazpacho, combine first 9 ingredients. Place one-third of vegetable mixture in a food processor; process until smooth. Pour purred vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Cover and chill.

Preheat oven to 375F.

To prepare garnish, place bread in a small bowl; drizzle with 1 teaspoon oil, tossing gently to coat. Spread bread mixture in a single layer on a baking sheet. Bake at 375F 10 minutes or until golden brown, stirring occasionally. Cool to room temperature. Place 3/4 cup gazpacho in each of 8 soup bowls. Top each serving with a few croutons, 2 tablespoons quartered tomatoes, and 1 tablespoon cucumber.