Yellow Tomato Gazpacho

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1 1/2 cups chopped seeded peeled cucumber

1 cup chopped Vidalia or other sweet onion

1 cup coarsely chopped yellow bell pepper

6 tablespoons white wine vinegar

1 tablespoon extravirgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 pounds chopped seeded peeled yellow tomatoes (about 6 large)

1 garlic clove, minced


2 (1-ounce) slices French bread, torn into 1/2-inch pieces

1 teaspoon extravirgin olive oil

1 cup quartered grape or cherry tomatoes

1/2 cup diced peeled seeded cucumber

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