Chunky Gazpacho

Source:  Cook Once, Eat For A Week
by Jyl Steinback, Americas Healthiest Mom

Serves: 6

2 cups chopped bell pepper, divided 
1¼ cups chopped green onions, divided 
1/3 cup bread crumbs
2 large cucumbers, peeled and chopped, divided 
2 (16 oz.) cans stewed tomatoes
1¼ cups vegetable broth 
1 tsp. ground celery seeds
1 tsp. sugar
2 to 3 drops Tabasco sauce
1 to 2 Tbsp. red wine vinegar 
½ to 1 tsp. garlic powder
Pepper to taste
1½ cups nonfat croutons