Yankee Magazine's Annie Copps' Gazpacho

Yankee Magazine's Annie Copp

Ingredients:

1 English cucumber, peeled (or 2 regular, peeled and seeded) finely diced... 1 red pepper, seeded and finely diced... 1 green pepper, seeded and finely diced... 1 small jalapeño pepper, seeded and finely diced... 2 garlic cloves, minced... 2 tablespoons chopped fresh parsley, plus extra for garnish... 2 tablespoons chopped fresh basil... 4 medium tomatoes, skinned and finely chopped... 1 medium red onion, finely diced... 4 cups (1 quart) tomato juice... 1 1/2 cups plain bread crumbs... 1/3 cup red-wine vinegar... 1 cup extra-virgin olive oil... Kosher or sea salt and freshly ground black pepper

Garnish: 2 avocados, pitted and chopped... chopped fresh parsley

Directions:

Place ingredients in a large bowl or pitcher. Stir well to combine, and season to taste with salt and pepper. Refrigerate at least 2 hours or overnight. Adjust seasoning before serving. Ladle into eight chilled serving bowls and garnish with avocado and parsley. Yields eight servings.