Summer Gazpacho with Garlicky Croutons

This gazpacho is THE recipe for the summer, and especially when you have more tomatoes than you know what to do with. It also takes less than 10 minutes to make start to finish. This beautiful gazpacho is from Green Kitchen Stories, only without the dill, and with an extra handful of garlicky croutons. We make croutons from Tobi’s stale bread - it’s a great way to reduce food waste and make something tasty that is otherwise had to eat.

Ingredients:

• 1.5 lbs hierloom tomatoes

• 1 red bell pepper

• 1 cucumber, peeled

• 1/2 cup basil

• 3 T extra virgin olive oil

• Pinch of salt

• Pinch of pepper

• Pinch of chili flakes

• 1 large (or 2 small) cloves of garlic

• 2 T apple cider vinegar

Method:

Add olive oil to a frying pan. Once it’s heated, add 4 cloves of the minced garlic for 1-2 minutes until it starts to crisp. Add the croutons and continue to fry and stir for about 8 minutes or until crispy and golden.

While the croutons are crisping, add the remaining ingredients to a high speed blender. Blend for about 2 minutes until it’s completely pulverized. You’ll notice that it’s even a little frothy right when it’s finished.

Serve in a bowl and top with an extra generous handful of croutons.