1 small red onion
2 small cucumbers
2 ribs celery
1 small jalapeno, optional
1 roasted red bell pepper
6 medium tomatoes
1 cup French bread, cut into cubes and soaked in a little water
1/4 cup red wine vinegar
1/4 cup olive oil
Sea salt and freshly ground pepper
1 lemon, zested
1 Tablespoon lemon juice, to taste
1 teaspoon Worcestershire sauce
½ Hass avocado, chopped
Rough chop the vegetables and add to a blender, for a chunkier texture process in a food processor instead of a blender.
Squeeze the water from the French bread cubes and add to a blender along with the vegetables. Add olive oil and vinegar and blend to a puree. Season with salt, pepper (if needed), lemon juice, zest and Worcestershire sauce. Refrigerate over night for best flavor.
To serve, check for seasoning again before pouring into a bowl. Garnish the top of the soup with the chopped avocado.
Goes very well with a nicely toasted slice of cheesy garlic bread.