Chilled Tomato & Cucumber Soup

Serve with St. Supéry 2006 Rosé

The longer this soup sits, the better it tastes.  It is wonderful on a warm afternoon or evening with a glass of Rosé.

1 cup French bread cut into cubes
¼  cup balsamic vinegar
½  cup extra virgin olive oil
2 cloves garlic

2 pounds ripe tomatoes - peeled, seeded & finely chopped
1 cup cucumber – peeled & finely chopped
1 cup red onion – finely chopped
1 cup red bell pepper – finely chopped
1 cup ripe avocado - diced
2 tablespoons fresh basil – minced
2 tablespoons fresh cilantro - minced
2 cups V-8 juice
1cup vegetable stock (home made or canned broth)
Juice of one lime
4 dashes Tabasco sauce (or more if you like)
Salt & pepper to taste

Combine the first four ingredients in a food processor and process until smooth. Place in a large bowl and add the remaining ingredients. Add more vegetable stock if soup is too thick. Add salt & pepper to taste. If the soup is too acidic, add a little sugar. Chill at lease 2 hours. Serve cold and garnish with croutons if desired.

Serves 8 - 10