Iced Gazpacho With Homemade Garlic Croutons

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 red bell peppers, seeded and coarsely chopped
• 1 cucumber, peeled, seeded, and coarsely chopped
• 14 ounces tomatoes, large and juicy ones, skinned, seeded and coarsely chopped
• 4 tablespoons olive oil
• 2 tablespoons sherry wine vinegar
• salt and pepper
• 2 tablespoons olive oil
• 1 garlic clove, halved
• 2 slices bread, crusts removed and cut into 1/4 inch cubes
• sea salt
• diced green and red bell pepper
• finely diced seeded cucumber
• chopped scallion
• ice cube

Recipe

• 1 put the bell peppers, cucumber, tomatoes, olive oil and vinegar in a food processor, and process until smooth.
• 2 season with salt and pepper to taste, transfer to a bowl, cover and chill for at least 4 hours.
• 3 meanwhile, for the garlic croutons, heat the oil in a skillet over med/high heat.
• 4 add the garlic and fry for 2 minutes, stirring to flavor the oil.(can use more garlic if you like).
• 5 discard the garlic, add the bread cubes, and fry until golden on all sides.
• 6 drain well on paper towels, sprinkle with the sea salt and store in an airtight container if not using immediately.
• 7 to serve, place ice cubes in soup bowls, ladle the soup on top and then top with your garnishes and croutons, or let your guests add their own.