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YELLOW GAZPACHO (pareve)

1 1/2 cups cucumber, peeled, seeded, chopped
1 cup sweet onion, chopped
1 cup yellow bell pepper, coarsely chopped
6 tablespoons white wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds yellow tomatoes, peeled, seeded—chopped 1 clove garlic - minced
2 teaspoons sugar
Garnish
2 slices crusty bread, torn into 1/2” pieces
1 teaspoon olive oil
1 cup tomatoes (red) chopped coarsely
1/2 cup cucumber, peeled, seeded—diced

Set out 2 large bowls. In the first large bowl combine the sugar, cucumber, onion, bell pepper, vinegar, olive oil, salt, pepper, tomatoes, and garlic. Mix to combine Puree the vegetable mixture in a food processor in batches. Pour the batches into the second large bowl. Mix to combine and then cover and refrigerate. Preheat oven to 375. Place the bread pieces in a small bowl, drizzle the top with the oil, toss gently to coat. Spread the bread mixture in a single layer on a baking sheet. Bake for 10 minutes or until golden brown, stirring occasionally. Cool the bread to room temperature. Place 3/4 cup of the gazpacho in each of 8 soup bowls. Top each serving with a few croutons, some of the chopped tomatoes, and cucumber.