Chilled Gazpacho Soup

I had big plans for today, but alas my body went on strike. So not much got done today. This is the recipe I made for dinner. No it was not a good idea in light of the very bad body day I am having. No this can not be made in a blender it must be chopped by hand so here goes.

Gazpacho Soup

1.5 pounds of fresh tomatoes diced
1 sweet onion peeled and diced
1 large or 2 small cucumbers peeled and diced
1 clove of garlic peeled and finely diced
1/4 cup of cilantro finely diced
1/2 green bell pepper finely diced
2 tablespoons of basil finely diced
1/4 cup of extra virgin olive oil
1 large or 2 small limes juiced.  For Key Limes I would use 3 or 4
Salt and pepper to taste

Garnishes
Avocado as needed ( usually 1/4 to 1/2 an avocado per person)
Fresh scallions if desired
French, Ciabatia, or rustic white bread. If the bread is slightly stale that would be OK too since the bread is used to sop up the soup and no butter is used.

Mix all ingredients in a large Glass bowl. (you do not want to use plastic or metal because the flavor of the soup will change). Place in the refrigerator for 2 hours or longer to chill and develop the full flavor.

This will make a little over 8 cups of soup. So as an appetizer I would guess it would make about 16 servings. For a main course it should serve 6 to 8.