Gazpacho With Garlic Croutons - cooking recipe

Ingredients

18 oz tomatoes, blanched and peeled, deseeded, chopped coarsely
3 tbsp chopped red onion
1 None large red pepper, halved, deseeded, chopped
1/2 None cucumber, peeled, halved, deseeded, chopped
1 clove garlic, minced
3/4 tsp salt
2 tbsp extra-virgin olive oil
1 tbsp sherry vinegar
-1 None Garlic Croutons
3 slices sourdough bread, torn into small pieces
2 cloves garlic, minced
2 tbsp olive oil

Preparation

Combine tomatoes, onion, pepper, cucumber and garlic in a blender. Puree until smooth. Add salt, olive oil and vinegar and mix until combined. Add enough chilled water (around 2/3 cup) to thin soup to a drinkable consistency. Transfer to a pitcher or large measuring cup and chill until required.
Meanwhile, to make the garlic croutons, preheat oven to 350\u00b0F. Toss bread with garlic and olive oil on a shallow baking tray lined with parchment paper. Bake for 10 mins, until golden brown. Season.
Distribute chilled gazpacho between serving bowls. Serve with garlic croutons.