Gazpacho with Grilled Garlic Croutons

This recipe serves:  6

4 very ripe, red tomatoes
1 red bell pepper, seeded and coarsley chopped
1 cucumber, peeled, seeded and coarsely chopped
1/2 red onion, peeled and coarsley chopped
2 cloves garlic
1 slice white bread
1/4 cup parsley leaves
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Tabasco sauce to taste
salt to taste
freshly ground black pepper
12 French bread slices
1 tablespoon extra virgin olive oil
2 cloves peeled garlic
1. In a food processor, puree the tomatoes, red pepper, cucumber, onion, garlic, bread and parsley.

2. Transfer the mixture to a large bowl and stir in the olive oil, balsamic vinegar, Tabasco, salt and pepper. Chill in the refrigerator until ready to serve.

3. Toast the French bread slices on a hot grill or in the toaster. Sprinkle the toasts with olive oil and rub them with garlic.

4. Serve the gazpacho well chilled with the garlic croutons.

Serving Size: 1 bowl of soup with 2 croutons

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