Ingredients for 8 servings 

For soup:

• 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

For 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 375°F.

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.