Corn Gazpacho With Fiery Croutons

• Gazpacho
• 3 cups corn, fresh or frozen
• 1 1/2 cups fresh tomatoes, peeled
• 3 tablespoons onion, chopped
• 1/2 cup red bell peppers, chopped
• 1/2 cup green bell peppers, chopped
• 1/2 cup cucumber, peeled and seeded
• 1 cup V-8 or vegetable juice
• 1 tablespoon Tabasco or hot sauce, or to taste
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon pepper, or to taste
• Fiery Croutons
• 2 pieces bread slices, cut into small squares
• 1/4 cup salted butter, softened
• 2 teaspoons Tabasco or hot sauce, or to taste
• 1/2 teaspoon lime juice

1. Reserve 2 tablespoons of corn and 1 tablespoon each of tomatoes, peppers, onion and cucumber for garnish.
2. Place remaining cups of corn, tomatoes, onion, peppers, cucumber, 3 teaspoons of Tabasco in a blender. Pulse until it reaches desired consistency. Salt and pepper to taste. Chill at least 1 hour.
3. Preheat oven to 300 degrees.
4. Place bread cubes on a cookie sheet and toast bread until golden brown. Toss cubes to brown all sides.
5. While bread is toasting, mix softened butter, (2 teaspoons) Tabasco and lime juice together.
6. Toss toasted bread in butter mixture. Return croutons to oven and bake until golden brown.
7. Garnish bowls of gazpacho with reserved vegetables. Add croutons. Serve.

gazpacho, corn, fresh tomatoes, onion, red bell peppers, green bell peppers, cucumber, vegetable juice, salt, pepper, fiery croutons, bread, butter, lime juice

Taken from food52.com/recipes/30276-corn-gazpacho-with-fiery-croutons (may not work)