Gazpacho With Croutons And Pine Nuts

• 2 cloves garlic peeled
• 1 red bell pepper seeded and quartered
• 1 cucumber large, peeled, seeded, chopped, some reserved for garnish
• 6 tomatoes 4 halved, 2 seeded and diced
• 1 cup tomato juice
• 1/3 cup dry sherry
• 3 tablespoons olive oil
• 1/4 cup pine nuts
• 4 slices sourdough bread crusts removed, cut into cubes
• 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, basil sprigs

Taken from www.yummly.com/recipe/Gazpacho-with-Croutons-and-Pine-Nuts-1412201 (may not work)