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Roasted Red Pepper Gazpacho with Toasted Croutons Recipe


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     Roasted Red Pepper Gazpacho with Toasted Croutons

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   makes 8 cups

6 large red bell peppers
3 large vine ripe tomaotes, peeled and seeded
1 1/2 large English (seedless) cucumbers, 1 peeled and cut into 8 pieces, 1/2 diced for garnish
2 cloves garlic, coasely chopped
2 T red wine vinegar
1/4 c extra virgin olive oil
1 1/2 t salt
freshly cracked black pepper
2 T chopped parsley
2 T snipped chives
toasted croutons (recipe below)
2 c cubed fresh sourdough or French bread
1/4 c extra virgin olive oil
sea salt and freshly cracked black pepper
GRILLED GARLIC TOASTS (recipe in cookbook)

Place the peppers directly on a hot grill and char all sides. Alternatively, place hte peppers on a baking sheet and char under a broiler set on high. Place the charred peppers in a sealed paper bag and allow them to steam for 5 minutes. Using a paring knife, scrape off the blackened skin. Slice peppers in half. Remove and discard the seeds and stems. Puree peppers in a blender or food processor. Add tomatoes, cucumber, garlic, vinegar and salt and pepper to taste. Blend until smooth. With the processor running, add the oil in a steady stream and mix until incorporated. Season with salt and pepper to taste. Cover and chill 2-3 hours. Whisk the soup briefly before serving. Garnish each portion with the chopped cucumbers, parsley, chives and toasted croutons. Serve with Grilled Garlic Toasts. This soup is best served the same day it is made.

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