White Gazpacho

• 1 slice firm white sandwich bread, cut into 1/2-inch cubes
• 1 teaspoon olive oil
• 1 slice firm white sandwich bread, soaked in cold water to cover 5 minutes
• 1/2 medium cucumber, peeled and chopped (about 1 cup)
• 1/2 medium green bell pepper, chopped (about 3/4 cup)
• white part of 1 scallion, chopped
• 1 garlic clove, chopped
• 2 tablespoons olive oil
• 2 tablespoons mayonnaise
• 1 tablespoon white-wine vinegar (preferably tarragon-flavored)
• 1/8 teaspoon dried tarragon, crumbled
• 3/4 cup ice water

1. Make croutons: Preheat oven to 350F.
2. In a bowl toss bread cubes with oil and salt to taste and spread on a small baking sheet.
3. Bake cubes in middle of oven until golden and crisp, 8 to 10 minutes.
4. Make gazpacho: Drain soaked bread and squeeze out water.
5. In a blender blend bread with remaining ingredients until smooth.
6. Season gazpacho with salt and pepper and transfer to a metal bowl set in a larger bowl of ice and cold water.
7. Stir gazpacho occasionally until chilled, about 10 minutes.
8. Serve gazpacho topped with croutons.

bread, olive oil, bread, cucumber, green bell pepper, white part, garlic, olive oil, mayonnaise, whitewine vinegar, tarragon, water

Taken from www.epicurious.com/recipes/food/views/white-gazpacho-12420 (may not work)