Look at all that summer yumminess. Tomatoes, cukes, peppers, garlic, olive oil...simple. Fresh. Delish. Oh, and are you loving my blender? Me, too. We are best friends.
See these croutons? That's how you use up croutons that have been sitting in your pantry since November. Bread that was meant for stuffing. But who buys 6 of everything when she's hosting Thanksgiving for 20? Me.
Printable Recipe Here
recipe adapted from Everyday Food
1 small garlic clove
2 large tomatoes, cut into chunks
1 medium cucumber, peeled, seeded, and chopped
1/2 bell pepper, chopped
1/2 teaspoon sherry vinegar
1/2 teaspoon red-wine vinegar
2 tablespoons olive oil, plus more for bread and serving
kosher salt and ground peper
1/2 cup bread cubes
1/8 teaspoon garlic powder
In a blender or food processor that's running on high speed, drop garlic clove into feed tube. Next add tomatoes and puree until almost smooth. Add cucumber, bell pepper, vinegars, and oil and season with salt and pepper. Pulse until mostly smooth. Chill soup in the refrigerator 30 minutes (or up to 8 hours).
In a small nonstick skillet heat olive oil over medium heat, add bread cubes and garlic powder. Cook until slightly browned and crisp, about 6 minutes.
Serve chilled soup after adjusting seasoning and thin with water if necessary. Drizzle with olive oil and top with toasted bread.