Gazpacho

Directions

1. 1
   In blender or food processor, combine chopped tomatoes, 1 clove garlic and process until smooth.
2. 2
   Strain puree through sieve into large nonreactive bowl.
3. 3
   Coarsely chop 1 cucumber, 1/2 the onion and 1/2 the bell pepper.
4. 4
   Add chopped vegetables to blender or food processor along with 1/2 cup tomato juice.
5. 5
   Process until pureed.
6. 6
   Strain puree through sieve into the bowl.
7. 7
   In blender or food processor, combine remaining 1 1/2 cups tomato juice, lemon juice, oil, remaining garlic, cayenne and salt.
8. 8
   Process until smooth and strain into bowl.
9. 9
   Stir in basil and cilantro.
10. 10
    Finely dice golden tomatoes, remaining cucumber, onion and bell pepper.
11. 11
    Add to bowl and stir to mix.
12. 12
    Cover and refrigerate at least 4 hours or until thoroughly chilled.
13. 13
    Serve with croutons if desired.