Gazpacho With Garlic Croutons

• 18 oz tomatoes, blanched and peeled, deseeded, chopped coarsely
• 3 tbsp chopped red onion
• 1 None large red pepper, halved, deseeded, chopped
• 1/2 None cucumber, peeled, halved, deseeded, chopped
• 1 clove garlic, minced
• 3/4 tsp salt
• 2 tbsp extra-virgin olive oil
• 1 tbsp sherry vinegar
• -1 None Garlic Croutons
• 3 slices sourdough bread, torn into small pieces
• 2 cloves garlic, minced
• 2 tbsp olive oil

1. Combine tomatoes, onion, pepper, cucumber and garlic in a blender. Puree until smooth. Add salt, olive oil and vinegar and mix until combined. Add enough chilled water (around 2/3 cup) to thin soup to a drinkable consistency. Transfer to a pitcher or large measuring cup and chill until required.
2. Meanwhile, to make the garlic croutons, preheat oven to 350u0b0F. Toss bread with garlic and olive oil on a shallow baking tray lined with parchment paper. Bake for 10 mins, until golden brown. Season.
3. Distribute chilled gazpacho between serving bowls. Serve with garlic croutons.

tomatoes, red onion, red pepper, cucumber, clove garlic, salt, extravirgin olive oil, sherry vinegar, garlic, bread, garlic, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/37041 (may not work)