Gazpacho with croutons

Name: Gazpacho with croutons
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Garlic cloves; 1 red pepper; 1 giant cucumber; 4 discs White bread; 6 Tomatoes (about 150 g each); 3 TABLESPOONS Olive oil; 5 TABLESPOONS dry sherry; 125 ml Tomato juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 30 g Pine nuts; 7-10 Tbsp Basil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Garlic cloves
1 red pepper
1 giant cucumber
4 discs White bread
6 Tomatoes (about 150 g each)
3 TABLESPOONS Olive oil
5 TABLESPOONS dry sherry
125 ml Tomato juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
30 g Pine nuts
7-10 Tbsp Basil

Directions

1
Peel the garlic. Quarter the peppers, clean, wash and cut into large pieces. Wash the cucumber and dice coarsely, except for about 150 g. Peel 2 slices of white bread. Wash and clean the tomatoes and cut them into pieces except for 2.
2
Put everything in a blender and puree. Add 2 tablespoons of oil, sherry and tomato juice and stir in. Season to taste with salt and pepper and chill. Dice 2 slices of bread. Roast the pine nuts in a pan without fat, remove.
3
Heat 1 tablespoon of oil in a frying pan and fry the bread cubes. Cut 2 tomatoes in half, remove seeds. Dice the flesh. Cut remaining cucumber into small cubes. Arrange soup in bowls, sprinkle with bread, tomato and cucumber cubes and pine nuts.
4
Garnish with basil. Add remaining side dishes.