Gazpacho

I kind of overindulged yesterday so today I wanted something nice and light. The other day I got an email from The Kitchn with a simple recipe for gazpacho. It looked especially good because it didn't call for bell peppers. I don't know why, I have just never liked the things. I picked up some tomatoes at the farmer's market that didn't look so pretty, but they tasted great. This was such a great light meal. The cumin added a little spice and the lemon brightened it up while the balsamic added a slight sweetness.

Gazapacho
(Adapted from The Kitchn)

4 ripe roma tomatoes, chopped
1 1/2 cups stale bread, torn into pieces
2 tablespoons organic, extra-virgin olive oil
1 1/2 cups organic, free-range chicken broth
1 tablespoon lemon juice
1/2 red onion, finely chopped. Reserve some for garnish
2 Japanese cucumbers, peeled and chopped. Reserve a few slices for garnish
1 1/2 tablespoon fresh cilantro. Reserve some for garnish
1 tablespoon balsamic vinegar
2 small cloves of garlic, minced
1/4 teaspoon cumin
2 slices center cut bacon, crispy and chopped (optional)
Kosher salt and freshly ground pepper to taste

Combine all the ingredients in a large, non-reactive bowl. Puree in a blender and pour back into the bowl. Cover the bowl and chill for 2 hours or overnight. Check the seasonings before serving. Garnish with cucumber, red onion, cilantro, and bacon.