Gazpacho
1 red onion 
3 Red Fire Farm tomatoes
½ medium cucumber
½ green pepper
½ red pepper
1 clove garlic, crushed
3 ½ cups tomato juice
½ teaspoon sugar
salt and pepper
¼ cup olive oil
¼ cup white wine vinegar
Garlic Croutons
6 slices bread
¼ cup olive oil
1 clove garlic, crushed
Finely chop the onion, tomatoes, cucumber and peppers. Place in a large bowl with garlic.
Stir in the juice, sugar, salt and pepper, and combined oil and vinegar and mix well. Refrigerate. Serve soup cold, with a bowl of garlic croutons.
To make Garlic Croutons: Preheat the oven to moderate. Trim the crusts from the bread and cut the bread into cubes. Drizzle with combined oil and garlic and mix well. Spread on baking tray. Bake for 10-15 minutes, turning twice, or until golden brown.