Gazpacho Monterey

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1 (28 ounce) can whole peeled organic tomatoes in juice

1 cup low-sodium chicken broth

1 (1-pound) bag pepper stir-fry vegetables

1 cup orange juice

4 cloves whole peeled garlic

1 jalapeno chile pepper, deseeded and chopped

1 slice health nut bread, torn into pieces

3 tablespoons chopped fresh cilantro leaves, plus more for garnish

2 teaspoons salt

1 teaspoon pepper

Lime wedges, garnish