Authentic Gazpacho with Sourdough English Muffin Croutons Recipe

To make our version of Ali’s’ “Authentic Gazpacho” recipe from Gimme Some Oven, first grab a bag of your favorite Dam Good™ English Muffin variety (we used vegan ‘Multigrain’)!

"INGREDIENTS

• 2 pounds ripe Roma tomatoes, halved and cored*
• 1 small (1/2 lb) cucumber, peeled and seeded*
• 1 medium green bell pepper, cored
• 1/2 small red onion, peeled
• 2 small garlic cloves (or 1 large clove), peeled
• 3 tablespoons olive oil
• 2 tablespoons sherry vinegar
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly-cracked black pepper
• 1/2 teaspoon ground cumin
• 1 thick slice of white bread, soaked, crusts removed*
• optional garnishes: homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients

INSTRUCTIONS

1. Purée. Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
2. Season. Taste and season with extra salt, pepper and/or cumin if needed.
3. Chill. Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
4. Serve. Serve cold, topped with your desired garnishes."

English Muffin Croutons:
In a skillet, toast 1-inch English muffin cubes in 2 tbsp. oil over medium-high, turning frequently, 6 to 8 minutes.