Authentic Gazpacho From Spain With Homemade Croutons

• FOR THE GAZPACHO:
• 3 Red Bell Peppers, Stem And Seeds Removed Then Roughly Chopped
• 3 Large Cucumbers, Peeled And Roughly Chopped
• 12 Medium Ripe Tomatoes, Roughly Chopped
• 1 clove Garlic (optional)
• 2 cups Water
• 3/4 cups Extra Virgin Olive Oil
• 1/4 cups Apple Cider Vinegar
• 1 teaspoon Salt
• 1/4 cups Plain Bread Crumbs
• FOR THE CROUTONS:
• 1 Large French Baguette
• 1/4 cups Extra Virgin Olive Oil
• 1/4 teaspoons Salt

1. 1. Place all of the gazpacho ingredients in a blender (depending on the size of the jar, you may have to do it in several batches). Blend until smooth.
2. 2. Pour the mixture into a large bowl through a fine mesh strainer to get rid of any tomato and pepper skin and cucumber seeds. Discard solids.
3. 3. Chill the gazpacho for a couple of hours before serving.
4. For the croutons:
5. 1. Preheat oven to 400 F. Cube the baguette (into crouton sized cubes) and place in a large bowl.
6. 2. Drizzle with olive oil and season with salt. Spread the bread cubes on a cookie sheet lined with tin foil in one single layer.
7. 3. Bake at 400 F for 20 minutes or until golden brown.
8. 4. Serve on top of the gazpacho.
9. 5. Enjoy! From May I have that recipe

gazpacho, red bell peppers, cucumbers, tomatoes, clove garlic, water, olive oil, ubc, salt, ubc, croutons, baguette, ubc, ubc

Taken from tastykitchen.com/recipes/soups/authentic-gazpacho-from-spain-with-homemade-croutons/ (may not work)