Spanish Gazpacho

Spanish Gazpacho

Makes 6 servings

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 more for serving
2 tablespoons sherry vinegar, plus more for serving
2 tablespoons finely minced chives
Salt and ground black pepper
1 cup toasted croutons, homemade or store-bought

Directions:
1. In a large bowl, combine the tomatoes, cucumber, onion, bell pepper, garlic, oil, vinegar and chives. Season with salt and pepper. Cover and refrigerate until icy cold.
2. Place an ice cube in each of 6 glasses, spoon in the soup and top with a few croutons.
3. The gazpacho keeps in an airtight container in the refrigerator up to 3 days.

Tip:
For homemade croutons, trim the crusts from sliced white or wheat bread, cut into 1/2-inch cubes and toast on a baking sheet at 300°F until lightly browned and crisp, 10-15 minutes.