Homemade Gazpacho Soup

I don't usually like cold soups, but this is a good one.
try it on a real hot summer day with some fresh bread.

Ingredients:
8 large sun-ripened tomatoes,
4 cups chicken stock,
3 bell peppers, 1 red, yellow and green
2 celery stalks,
1 cup sliced olives,
2-3 scallions,
1 Tbsp. freshly chopped parsley,
3 lemons, juiced,
1 teaspoon salt,
3 Tbsp. olive oil,
freshly baked garlic-herb croutons.

Directions:
Core the tomatoes and drop them in boiling water for 1 minute,
then transfer them in iced water and peel them.
Add the tomatoes, olive oil, chicken stock, lemon juice
and 2 cups of iced water to a blender and blend them until smooth.
You can also use a stick blender, which is even easier to use.
Chop the vegetables finely and add them to the soup.
Cover the gazpacho soup and keep it refrigerated
for at least 1 hour to blend together the flavors.
Serve the gazpacho soup cold from the refrigerator.
Garnish with a handful of fresh croutons on top.