Spanish Gazpacho

Spanish Gazpacho

Ingredients:
4 large tomatoes, chopped
1 large cucumber, peeled and chopped
1 medium sweet red onion, finely minced
1 green or red bell pepper, minced
2 small cloves garlic, minced
3 tablespoons extra-virgin olive oil, plus additional for serving
2 tablespoons sherry vinegar, plus additional for serving
2 tablespoons finely minced chives

Directions:
Salt and ground black pepper
1 cup toasted croutons, homemade (see box) or store-bought
IN A LARGE BOWL, combine the tomatoes, cucumber, onion, bell pepper, garlic, oil,
vinegar, and chives. Season to taste with salt and pepper. Cover and refrigerate until
icy cold.
Place an ice cube in each of 6 glasses. Spoon the soup over and top with a few toasted
croutons. The gazpacho can be stored in an airtight container in the refrigerator for up
to 3 days.
TOASTED CROUTONS
TO MAKE your own toasted croutons, cut the crusts off sliced white or wheat bread and dice the slices to
about ½" cubes. Spread on a baking sheet and toast in a 300°F oven until lightly browned and crisp, 10 to 15
minutes.
Spanish Gazpacho & Skillet-Toasted Parmesan Flatbread
bread
SKILLET-TOASTED PARMESAN FLATBREAD
THESE FLATBREADS ARE BEST SERVED HOT, STRAIGHT FROM THE PAN. THEY CAN ALSO BE
SERVED COOLED AND SPREAD WITH HUMMUS OR BABA GHANOUSH. TO SERVE AS A DIPPER,
JUST RIP OFF PORTIONS OF THE HOT BREADS AND USE THE PIECES AS SCOOPS.
Makes 6