Iced Gazpacho With Homemade Garlic Croutons - cooking recipe

Ingredients

2 red bell peppers, seeded and coarsely chopped
1 cucumber, peeled, seeded, and coarsely chopped
14 ounces tomatoes, large and juicy ones, skinned, seeded and coarsely chopped
4 tablespoons olive oil
2 tablespoons sherry wine vinegar
salt and pepper
Garlic Croutons
2 tablespoons olive oil
1 garlic clove, halved
2 slices bread, crusts removed and cut into 1/4 inch cubes
sea salt
Garnish
diced green and red bell pepper
finely diced seeded cucumber
chopped scallion
ice cube

Preparation

Put the bell peppers, cucumber, tomatoes, olive oil and vinegar in a food processor, and process until smooth.
Season with salt and pepper to taste, transfer to a bowl, cover and chill for at least 4 hours.
Meanwhile, for the garlic croutons, heat the oil in a skillet over med/high heat.
Add the garlic and fry for 2 minutes, stirring to flavor the oil.(can use more garlic if you like).
Discard the garlic, add the bread cubes, and fry until golden on all sides.
Drain well on paper towels, sprinkle with the sea salt and store in an airtight container if not using immediately.
To serve, place ice cubes in soup bowls, ladle the soup on top and then top with your garnishes and croutons, or let your guests add their own.