Instructions

• Step 1: Chop and process Rough-chop the peppers, cucumber, red onion, and tomatoes. Then feed the vegetables through the food processor and pulse it until the vegetables are coarsely chopped. Avoid over-processing.
• Step 2: Mix and refrigerate Transfer the vegetables to the large bowl and add the minced garlic, tomato juice, vinegar, lime juice, ¼ cup of the olive oil, salt, and pepper. Mix well and then refrigerate for at least 3 and up to 24 hours.
• TIP: The longer the gazpacho sits, the more the flavor develops, so make the soup a day in advance for best results.
• Step 3: Prepare croutons Heat the remaining olive oil in a medium skillet over medium heat until it's hot but not smoking. Then add the bread and toss for 6 to 8 minutes, until it's golden. Then, with a slotted spoon, remove the croutons to a paper-towel-lined plate and season them with salt and pepper.
• Step 4: Serve Divide the gazpacho into bowls, top it with the bread, and garnish it with basil.
• FACT: Gazpacho originally derived from Arabs who occupied Spain from the 8th to the 13th century.

You Will Need

• A red bell pepper
• A green bell pepper
• A cucumber
• A red onion
• 4 plum tomatoes
• 3 garlic cloves
• minced
• 23 oz. tomato juice
• u00bc c. white wine vinegar
• Juice of 1 lime
• u00be c. extra-virgin olive oil
• u00bd tbsp. salt
• 1 tsp. pepper
• French bread pieces
• Fresh basil leaves for garnish
• A food processor (optional)