Gazpacho With Garlic Croutons

• 1 None red pepper, deseeded and chopped
• 1 None cucumber, chopped, 1/4 lb finely diced
• 1 1/2 lb tomatoes, chopped, 1/4 lb finely diced
• 6 sprigs oregano, leaves picked
• 2 slices white bread, crusts removed
• 2 cloves garlic, 1 clove finely diced, 1 clove halved
• 6-7 tbsp olive oil
• 5 tbsp white wine vinegar
• 2/3 cup tomato juice
• 1 pinch granulated sugar
• 8-12 slices baguette

1. For gazpacho, combine pepper, chopped cucumber, chopped tomatoes, oregano, sliced bread and diced garlic in a food processor and blend until smooth. Add 4 tbsp oil, vinegar, tomato juice and sugar. Season then chill.
2. For garlic crostini, heat 2 tbsp oil in a nonstick frying pan, rub halved garlic over baguette slices then toast for 2-3 mins, turning.
3. To serve, divide gazpacho between 4 bowls and sprinkle with diced cucumber and tomatoes. Serve with garlic crostini.

red pepper, cucumber, tomatoes, oregano, white bread, garlic, olive oil, white wine vinegar, tomato juice, sugar, baguette

Taken from recipes-plus.com/api/v2.0/recipes/18903 (may not work)