Best-Ever Gazpacho - cooking recipe

Ingredients

2 tomatoes, ripe, coarsely chopped
1 green bell pepper, seeded and coarsely chopped
1/4 seedless cucumber, cut into chunks
1 small red onion, coarsely chopped
2 slices bread, rustic, torn into pieces (about 1 cup)
1 tablespoon olive oil
2 garlic cloves, minced
2 cups tomato juice
1 (14 1/2 ounce) can vegetable broth
1/4 cup fresh lemon juice
1/4 teaspoon fresh ground black pepper

Preparation

Finely chop 1/4 cup each of the tomato, bell pepper, cucumber and red onion. Combine in a small bowl; cover and set aside in the fridge.
Put the remaining tomato, bell pepper, cucumber and red onion in a food processor. Add the bread, oil, and garlic; pulse until a very coarse puree.
Transfer the mixture to a large bowl; stir in the remaining ingredients. Cover and refrigerate until well chilled, at least 2 hours or up to 2 days. Ladle the gazpacho into 4 chilled bowls and top with the reserved chopped vegetables.