Gazpacho

Instructions

1. Roughly chop 2 pounds of tomatoes, half of cucumber, bell pepper, and onion, and place in large bowl. Add garlic powder, jalapeno flakes, salt and black pepper; toss until well combined. Add bread pieces to bowl with roughly chopped vegetables; toss to combine and let sit for 1 minute until bread has absorbed most of the liquid.   
2. Transfer half of vegetable-bread mixture to blender and process 30 seconds. With blender running, slowly drizzle in 1/4 cup oil and continue to blend until completely smooth, about 2 minutes. Strain soup through fine-mesh strainer into large bowl, using back of ladle or rubber spatula to press soup through strainer. Repeat with remaining vegetable-bread mixture and 1/4 cup olive oil.
3. Finely chop remaining tomatoes, cucumber, pepper and onion. Place in airtight container. Refrigerate until ready to serve. 
4. Stir in vinegar and parsley flakes into blended mixture and season to taste with additional salt and black pepper. Cover. Refrigerate 2 hours or overnight until chilled. 
5. Top gazpacho with finely chopped vegetables. Garnish with additional extra-virgin olive oil, if desired.