Tuscan Style Tomato Gazpacho with Croutons Serving Size - 6 Prepared By - Cindy & Ted Recipe Rating
			1 cup focaccia (1/2-inch cubed) 10 medium plum (Roma) tomatoes (large cubed) 2 cups tomato juice 1/2 cup red bell pepper (chopped) 1/2 cup green bell pepper (chopped) 1/2 cup celery (chopped) 2 cups European cucumber (chopped) 1 tablespoon red onion (chopped) 1 small garlic clove (chopped) 4 tablespoons olive oil 1 tablespoon fresh lemon juice 1 tablespoon white balsamic vinegar 2 teaspoons fresh basil (chopped) 2 teaspoons fresh parsley (chopped) 1 teaspoon kosher salt 1/4 teaspoon black pepper (ground) 1/4 to 1/2 teaspoon red pepper sauce 1/2 cup creme fraiche
			Lightly toss cubed focaccia with olive oil. Place on a sheet pan, and toast in a 350°F oven for 10 minutes or until golden brown. Set aside to cool. Place all ingredients except focaccia and creme fraiche in a blender, and puree until smooth. Remove and place in refrigerator for 30 minutes to cool. Divide among 6 soup bowls; garnish each with a quenelle of creme fraiche and focaccia croutons.