Gazpacho with Garlic Croutons
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Gazpacho with Garlic Croutons
Category
Soups and Breads
Ingredients
- 1 tablespoon Fustini's Sherry Reserva vinegar
- 1/2 cup Fustini's Robust SELECT olive oil, plus more for serving
- 1 1/2 - 2 pounds large, ripe flavorful tomatoes, chopped
- 1 medium Spanish onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced (reserve 1 tablespoon for garnish)
- 1 green bell pepper, diced (reserve 1 tablespoon for garnish)
- 1 hothouse cucumber, seeded and diced (reserve 1 tablespoon for garnish)
- 1 thick slice day-old crusty white bread, softened in water
- 1 jalapeno pepper, ribs removed, seeded and minced
- 1 small bunch cilantro, 4 sprigs reserved for garnish, rest roughly chopped
- salt and pepper to taste
- 4 green onions, light green and white parts only, thinly sliced for garnish
- 2 slices day-old crusty white bread cut into cubes
- 2 tablespoons Fustini's Garlic olive oil
Ingredients
Garlic Croutons
Directions
- Place all ingredients up to and including cilantro in a blender or food processor and pulse until fairly smooth. Season to taste with salt and pepper and chill for at least 1 hour or overnight. To serve, put ice cubes in a chilled bowl. Pour cold soup over and garnish with reserved peppers and cucumbers, cilantro sprigs and garlic croutons.
- Preheat oven to 350 degrees. Spread bread cubes out on a parchment-lined baking sheet and brush with olive oil. Bake 25-30 minutes or until golden brown.