Peeled French Croutons

Peeled French Croutons

Ingredients:
2 cloves garlic, peeled
4 slices French bread (1 in or 2.5 cm thick)
1 tsp ground black pepper
½ tsp salt
½ cup coarsely chopped red onion
28 oz (796 mL) no-salt-added diced tomatoes
¼ cup seasoned dry bread crumbs
¼ cup chopped parsley
3 Tbsp red wine vinegar
1 Tbsp olive oil
2 medium cucumbers, peeled and chopped
2 medium green bell peppers, chopped
2 medium red bell peppers, chopped

Directions:
1. Preheat oven to 350°F (180°C). Cut 1 garlic clove in half and rub cut sides on inside of large bowl
and on both sides of bread slices. Tear bread into 1-in (2.5 cm) pieces. Put in large bowl and lightly
coat with cooking spray. Sprinkle with ½ tsp black pepper and ¼ tsp salt. Toss to coat and transfer to
baking sheet. Bake for 15 minutes, or until golden. Cool croutons completely.
2. Pulse onion and remaining garlic clove in food processor or blender until finely chopped. Add half
of tomatoes and all their juice. Puree. Add bread crumbs, parsley, vinegar, oil, and remaining ½ tsp
black pepper and ¼ tsp salt. Process just until blended and pour into large nonreactive bowl.
3. Stir remaining tomatoes into tomato mixture with half of cucumbers and half of green and red
peppers. Refrigerate for 1 hour, until chilled. Ladle into bowls and top with remaining cucumber,
green and red peppers, and croutons.