Gazpacho Monterey
1 (28 ounce) can whole peeled organic tomatoes in juice
1 cup low-sodium chicken broth
1 (1-pound) bag pepper stir-fry vegetables
1 cup orange juice
4 cloves whole peeled garlic
1 jalapeno chile pepper, deseeded and chopped
1 slice health nut bread, torn into pieces
3 tablespoons chopped fresh cilantro leaves, plus more for garnish
2 teaspoons salt
1 teaspoon pepper
Lime wedges, garnish
Instructions:
Put all ingredients except lime wedges into blender and puree until smooth. Work in batches, if necessary. Serve chilled in bowls garnished with chopped cilantro and lime wedges.
