Gazpacho is a favorite among the cold soups. This tomatoey recipe comes from reader Kristi Rochon of Seattle, Washington.
In two batches, process all ingredients except bread in a food processor or blender until combined but still chunky. Pour into a large bowl; add bread. Cover; refrigerate 1 hour or up to 1 day. To serve, stir in up to 1 cup water for desired consistency.