Smoked Tomato Gazpacho

1. Preheat Traegergrills to 225°F with hickory pellets.
2. Smoke tomatoes, cut side up, for 3 hours. Adjust time down to two hours for smaller tomatoes to avoid drying them out.
3. While still warm, pulse smoked tomatoes in a food processor and pour into a bowl. Cool.
4. Pulse remaining veggies (bell peppers, cucumbers, red onion, and parsley) until smooth or chunky—your choice. Add to the cooled tomatoes.
5. Pulse bread to fine crumbs and add to the mix.
6. Stir in garlic, olive oil, Bloody Mary mix, Worcestershire sauce, and cumin.
7. Season with salt & pepper, to taste.
8. Chill overnight (it's better the next day).
9. Serve with a dollop of sour cream & maybe a sprinkle of fresh herbs.