Rustic Gazpacho

INGREDIENTS:
1/2 Cup chicken stock or broth
2 oz French bread baguettes, crust removed
1 lbs Roma tomatoes, quartered
6 oz Tomato juice
3 oz Red Wine Vinegar
2 tbs Lime Juice, freshly squeezed
1 1/2 tsp Kosher salt
1/4 cup Cumin
1 1/2 tsp Black pepper
2 Garlic cloves
1 cup Olive oil, extra virgin
5 oz Red bell peppers, large diced
2 1/2 oz Yellow bell peppers, large diced
2 1/2 oz Poblano, large diced
2 1/2 oz Celery, diced
2 1/2 oz Cucumbers, peeled and de-seeded
1 1/2 tsp Basil, finely chopped
1 1/2 tsp Cilantro, finely chopped

DIRECTIONS:
1. Combine the water and chicken base and stir thoroughly. Remove the crusts from the bread and weigh 2oz. Place in the chicken broth to soak for about 5 minutes.
2. Combine ingredients 1-10 in a food processor and puree for a full 3 minutes. Drizzle the olive oil during the last few seconds.
3. Strain 1 time through a basketball strainer or fine mesh strainer, pressing as much of the liquid from the pulp as possible.
4. Combine ingredients 12-15 in a food processor and pulse 5 times and scrape down the sides. Repeat this process until the vegetables have been pulsed 15 times. The mince on the vegetables should not be fine, but coarse. Add the cucumbers and pulse 5 more times. Add the vegetables to the soup base.
5. Add the chopped herbs to the soup base and stir thoroughly to incorporate all ingredients.
6. Refrigerate immediately and chill thoroughly before serving

NOTE: THIS SOUP IS BEST IF ALLOWED TO MARINATE OVERNIGHT.