Gazpacho with cilantro croutons
3
Points®
Total Time
13 min
Prep
12 min
Cook
1 min
Serves
4
Difficulty
Easy
In the swinging seventies, no sophisticated summer dinner party was complete without gazpacho on the menu. To peel the tomatoes, immerse them in boiling water for 1 minute; quickly transfer them with a slotted spoon to a bowl of ice water. As soon as they’re cool enough to handle, just slip off the skins with your fingers. Bruising garlic helps release its flavor. Here’s how: Place a peeled clove on a cutting board and flatten it slightly with the side of a large knife. The croutons can be made ahead of time and stored in an airtight container for up to three days or frozen in a zip-close freezer bag for up to two months. Just crisp them in a toaster oven for a few minutes before using.
Ingredients
Plum tomato
4½ medium, peeled and chopped
Cucumber
1 medium, peeled and chopped
Green bell pepper
1 medium, chopped
Scallions
4 medium, sliced
Canned tomato juice
2 cup(s)
Cilantro
3 Tbsp, fresh, chopped
Apple cider vinegar
1 Tbsp, or white wine
Fresh lemon juice
1 Tbsp
Hot pepper sauce
¼ tsp
Olive oil
4 tsp
Garlic
1 clove(s), bruised
White bread
2 slice(s), or whole-wheat bread, cut in 1-inch cubes