Gazpacho with Croutons

Gazpacho
from Ina Garten

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.


Croutons

stale, crusty bread
olive oil
salt
pepper

Cut bread into crouton-sized cubes. Place in a bowl, drizzle with olive oil, salt and a little pepper. Toss to coat. Heat a skillet over medium heat. Add bread and stir occasionally, cooking until croutons are browned.