Gazpacho with Garlic Croutons

Gazpacho with Garlic Croutons

Ingredients:
2 cloves garlic, peeled
4 slices French bread (1 inch / 2.5 cm thick)
Cooking spray
1 teaspoon ground black pepper, divided
1/2 teaspoon salt, divided
1/2 cup coarsely chopped red onion
28 oz (796 mL) no-salt-added diced tomatoes
1/4 cup seasoned dry bread crumbs
1/4 cup chopped parsley
3 tablespoons red wine vinegar
1 tablespoon olive oil
2 medium cucumbers, peeled and chopped
2 medium green bell peppers, chopped
2 medium red bell peppers, chopped

Directions:
1. Preheat the oven to 350°F (180°C). Cut 1 garlic clove in half and rub the cut sides on the inside of a large bowl and both sides of the bread slices.
2. Tear the bread into 1-inch pieces, put in the bowl and lightly coat with cooking spray. Sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt and toss. Transfer to a baking sheet and bake 15 minutes, until golden. Cool completely.
3. Pulse the onion and remaining garlic clove in a food processor or blender until finely chopped. Add half the tomatoes and all their juice and puree.
4. Add the bread crumbs, parsley, vinegar, oil, and remaining pepper and salt. Process just until blended and pour into a large nonreactive bowl.
5. Stir in the remaining tomatoes, half the cucumbers and half the green and red peppers. Refrigerate 1 hour, until chilled.
6. Ladle into bowls and top with the remaining cucumber, peppers, and croutons.