Gazpacho With Garlic Croutons Recipe
Ingredients
1 medium-size cucumber, peeled, chopped
2 to 3 medium-size tomatoes, coarsely chopped
1 small onion, finely sliced
1 tsp (5 ml) garlic, finely sliced
2 cups (500 ml) fresh breadcrumbs
2 cups (500 ml) cold water
2 tbsp (30 ml) wine vinegar
2 tsp (10 ml) salt
2 tsp (10 ml) olive or com oil
Garlic croutons
Green bell pepper, julienned
Directions
– In a soup tureen, mix together vegetables, garlic and breadcrumbs. Add water, vinegar and salt. Run mixture through blender. Return to soup tureen. Pour oil into soup and stir with a wire whisk. Cover and refrigerate for at least 2 hours.
– When ready to serve, garnish with croutons and julienned peppers.
– When ready to serve, garnish with croutons and julienned peppers.
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