Fresh Gazpacho (cold tomato soup)

Prepare 2 lbs of tomatoes: score the bottoms with an “X”, drop into boiling water for 1 min, remove with a slotted spoon to an ice bath to cool. Peel off skins, chop & remove core. In a big bowl add to tomatoes: 1 med. red onion, chopped, 1 cucumber, peeled, seeded & chopped, 1 chopped slice of bread, crust removed, (sourdough or other good firm bread), 2 cloves of garlic, 2 TBSP lime juice & 2 tsp of salt. Using a food processor or immersion blender puree, adding 2 TBSP olive oil as you blend, until smooth & creamy. Adjust salt to taste, then chill. Experiment with your toppings! I made a three-glass flight ! One with pickles from our pickle kit, one with a dollop of Greek yogurt, a third with a dollop of hot chili paste. Garnish & serve!  Then stir your toppings into the soup and enjoy!