Summer nights make me think of Gazpacho. Growing up in Sacramento the summers are so hot and every once in awhile we would make a refreshing Gazpacho. You definitely have to like raw tomatoes to like this soup. I love raw tomatoes, so this soup is right up my alley.
I loved the addition of crunchy croutons and the smooth texture of the avocado on top. Sometimes you will find Gazpacho recipes with bread blended into the soup. Not mine. I didn't grow up with that type of Gazpacho, but maybe I'll give it a shot sometime. For now, the crunchy croutons do the trick!
Summer Gazpacho with Crunchy Croutons
Inspired and adapted from Epicurious Recipe
2 lbs Vine Ripened Tomatoes Chopped
1/4 Red Onion roughly Chopped
1/2 English Cucumber Chopped
1 Red Bell Pepper Chopped
1 Garlic Clove
1 Jalapeno - Cut in Half (Optional - Can remove seeds to reduce heat)
1 - 6 oz container Cherry Tomatoes cut into halves
1/2 Bunch Cilantro Chopped
2 Tbsp Red Wine Vinegar
4 Tbsp Extra Virgin Olive Oil
1 Tsp Cumin
1/2 Cup Tomato Sauce
1/4 Sourdough Baguette cut into very small squares
1 Avocado Diced
Preheat oven to 375˚F. Toss bread cubes with 1 Tbsp olive oil, salt, and pepper. Bake until golden brown; about 10 minutes. Add half vine ripened tomatoes, all red onion, half cucumber, garlic clove, half red pepper, jalapeno, and cumin to food processor. Puree until smooth. In a large bowl combine puree with remaining vine ripened tomatoes, cherry tomato halves, cilantro, remaining bell pepper, tomato sauce, red wine vinegar. Season to taste with salt and pepper. Refrigerate until cold. Serve with croutons and diced avocado on top.