Gazpacho With Croutons And Pine Nuts

• 2 cloves garlic, peeled
• 1 None red bell pepper, seeded and quartered
• 1 None large cucumber, peeled, seeded, chopped, some reserved for garnish
• 6 None tomatoes, 4 halved, 2 seeded and diced
• 1/2-1 cup tomato juice
• 1/3 cup dry sherry
• 3 tbsp olive oil
• 1/4 cup pine nuts
• 4 slices sourdough or country bread, crusts removed, cut into cubes
• None None Basil sprigs, for garnish

1. Puree the garlic, bell pepper, cucumber and the 4 tomatoes in a blender. Stir in the tomato juice, sherry and 2 tbsp oil. Season with salt and pepper. Refrigerate until well chilled.
2. Cook the pine nuts in a nonstick skillet, stirring, until lightly browned. Remove to a plate. Heat the remaining 1 tbsp oil in the same skillet, add the bread cubes and cook, stirring often, until golden on both sides.
3. Divide the gazpacho among four bowls. Sprinkle with the pine nuts, croutons, diced tomatoes and reserved cucumber. Serve garnished with basil.

garlic, red bell pepper, cucumber, tomatoes, tomato juice, sherry, olive oil, pine nuts, sourdough, basil

Taken from recipes-plus.com/api/v2.0/recipes/16852 (may not work)