Orange-Tomato Gazpacho

Combine the orange juice and bread in a blender or food processor, and let it soak for a few minutes. Working in batches if necessary, add half the cucumbers, half the bell pepper, half the onion and all of the tomatoes, garlic, jalapeno, lime juice, olive oil, salt and pepper to the blender. Process until very smooth. Strain if desired.

Pour the mixture into a 2-quart container and add the remaining cucumber, bell pepper, and onion and the orange. Cover and refrigerate for 6 hours or as long as 24 hours for the flavors to blend.

Before serving, taste for seasoning and check for consistency; add some or all of the tomato juice if you'd like it thinner. Ladle the soup into chilled bowls, and float 1 or more orange slices on top.