Recipe

Hosted By
DnD

		Tuscan Style Tomato Gazpacho with Croutons
		Serving Size - 6
		Prepared By - Cindy & Ted
		Recipe Rating	Printer Friendly Recipe

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.