Heirloom Tomato Gazpacho | Virginia Living

Ingredients

• 2 pounds vine-ripened red heirloom tomatoes, seeded, flesh diced small (save the juice)
• 1 pound vine-ripened yellow heirloom tomatoes, seeded, flesh diced small
• 2 small Kirby cucumbers, seeded and diced small (skins on)
• 1 red bell pepper, cored, seeded and diced small
• 1 yellow or orange bell pepper, cored, seeded and diced small
• 1 medium onion, diced small
• 2 ½ cups unseasoned tomato juice
• 2 tablespoons sugar
• 1 tablespoon pimentón dulce (sweet smoked paprika)
• 1/3 cup sherry wine vinegar
• 2/3 cup good quality extra-virgin olive oil
• 1 handful fresh flat-leaf parsley, stems removed, leaves finely chopped
• 1/2 handful fresh cilantro, stems removed, leaves finely chopped
• 1/2 lemon, juiced
• 3 slices day old French bread, crusts removed (using a food processor, pulse into fine bread crumbs)
• Kosher salt and freshly ground black pepper to taste
• Good quality smoked olive oil