Gazpacho With Garlic Croutons
|Cucumber||1 Medium, peeled, chopped|
|Tomatoes||3 Medium, coarsely chopped|
|Onion||1 Small, finely sliced|
|Garlic||1 Teaspoon, finely sliced (5 Milliliter)|
|Breadcrumbs||500 Milliliter (2 Cups)|
|Cold water||500 Milliliter (2 Cups)|
|Wine vinegar||30 Milliliter (2 Tablespoon)|
|Salt||2 Teaspoon (10 Milliliter)|
|Olive oil/Corn oil||2 Teaspoon (10 Milliliter)|
|Garlic croutons||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Green bell pepper||1 , julienned|
– 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.