Tomato and Grilled Bread Salad

1/2 pound country bread, cut into 3/4-inch-thick slices
1/4 cup plus 2 tablespoons olive oil
3 large beefsteak tomatoes, cut into 3/4-inch dice (about 4 cups)
1 cucumber, peeled and cut into 3/4-inch dice (about 2 cups)
1/4 cup loosely packed fresh basil, torn into bite-size pieces
1 tablespoon red-wine vinegar
Salt and pepper

Heat grill to medium. Brush bread slices on both sides with 2 tablespoons oil. Grill until lightly charred on both sides, 3 to 4 minutes. Let cool slightly, then cut into large cubes.

In a large bowl, toss bread cubes with tomatoes, cucumber, and basil. Drizzle with vinegar and remaining 1/4 cup oil, and season with salt and pepper. Toss to combine, and serve.

Tortilla Soup

4 (about 1 1/2 pounds) skinless chicken breasts
2 red peppers, diced
1 (14.5 ounces) reduced sodium chicken broth
6 (6 inches) flour tortillas
3 tablespoons canola oil
Salt

1 cup shredded (5 ounces) Monterey Jack cheese
4 large scallions, thinly sliced (about 1/2 Cup)
1 avocado, peeled, pitted, and diced
1/4 cup cilantro sprigs

Place chicken, peppers, chicken broth and 6 cups of water in crock pot. Cook on low for 6 hours.

Brush both sides of tortillas with oil, stacking them as you go. Cut stack in half, and then slice crosswise into 1/2-inch strips. Place strips on a rimmed baking sheet; bake, tossing strips occasionally, until golden, 15 to 20 minutes.

Shred chicken with a fork or with your fingers, and return it to the pot. Stir in 1 teaspoon salt. Divide soup among serving bowls, and add tortilla strips. Garnish as desired.