Gazpacho With Garlic Croutons - cooking recipe

Ingredients

1 None red pepper, deseeded and chopped
1 None cucumber, chopped, 1/4 lb finely diced
1 1/2 lb tomatoes, chopped, 1/4 lb finely diced
6 sprigs oregano, leaves picked
2 slices white bread, crusts removed
2 cloves garlic, 1 clove finely diced, 1 clove halved
6-7 tbsp olive oil
5 tbsp white wine vinegar
2/3 cup tomato juice
1 pinch granulated sugar
8-12 slices baguette

Preparation

For gazpacho, combine pepper, chopped cucumber, chopped tomatoes, oregano, sliced bread and diced garlic in a food processor and blend until smooth. Add 4 tbsp oil, vinegar, tomato juice and sugar. Season then chill.
For garlic crostini, heat 2 tbsp oil in a nonstick frying pan, rub halved garlic over baguette slices then toast for 2-3 mins, turning.
To serve, divide gazpacho between 4 bowls and sprinkle with diced cucumber and tomatoes. Serve with garlic crostini.