1/2 cup coarsely chopped red onion
1 clove garlic
1 can (28 oz.) tomatoes
1/4 cup seasoned dry breadcrumbs (check ingredients)
1/4 cup chopped parsley
3 tablespoons red wine vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon pepper
2 cucumbers, peeled and chopped
2 green bell peppers, chopped
2 red bell peppers, chopped
homemade or purchased croutons
Pulse onion and garlic in blender. Add half of tomatoes and all juice. Puree. Add next 6 ingredients. Blend. Pour into a bowl.
Chop remaining tomatoes. Stir into puree with half of cucumbers and half of red and green peppers.
Refrigerate 1 hour.
Ladle into bowls. Top with remaining cucumber and peppers. Garnish with croutons.