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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
1 slice firm white sandwich bread, cut into 1/2-inch cubes |
1 teaspoon olive oil |
1 slice firm white sandwich bread, soaked in cold water to cover 5 minutes |
1/2 medium cucumber, peeled and chopped (about 1 cup) |
1/2 medium green bell pepper, chopped (about 3/4 cup) |
white part of 1 scallion, chopped |
1 garlic clove, chopped |
2 tablespoons olive oil |
2 tablespoons mayonnaise |
1 tablespoon white-wine vinegar (preferably tarragon-flavored) |
1/8 teaspoon dried tarragon, crumbled |
3/4 cup ice water |
Directions:
1. Make croutons: Preheat oven to 350°F.
2. In a bowl toss bread cubes with oil and salt to taste and spread on a small baking sheet. Bake cubes in middle of oven until golden and crisp, 8 to 10 minutes.
3. Make gazpacho: Drain soaked bread and squeeze out water. In a blender blend bread with remaining ingredients until smooth. Season gazpacho with salt and pepper and transfer to a metal bowl set in a larger bowl of ice and cold water. Stir gazpacho occasionally until chilled, about 10 minutes. Serve gazpacho topped with croutons.
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