Gazpacho w/ garlic flavored crutons

Tomatoes (cored and diced) 1 lb 8 Oz
Cucumbers (peeled and diced) 1 lb 4 Oz
Green Peppers (seeded and diced) 10 Oz
Red Peppers (seeded and diced) 10 Oz
Onions 1 lb
Crustless white bread (cubed) 20 Oz
Tomato Juice 24 fl. Oz
Tomato Puree 2 fl. Oz
Garlic (mashed) 4 cloves
Jalapeno (minced) 1/2 tsp
Olive Oil 2 1/2 fl. Oz
White Wine Vinegar 3 fl. Oz
Salt 2 tsp
Ground Black Pepper 1 tsp.
Garlic Flavored Crutons: 4 Oz
White Bread 1 lb
Butter or Olive Oil 4 Oz
Salt & Pepper As needed




1. Reserve about 1 fl. Oz each of the tomatoes, cucumbers, peppers, and onions for garnish.
2. Soak the bread cubes in the tomato juice.
3. Puree' the soaked bread with the diced veggies, tomato puree', garlic, jalapeno, olive oil, and vinegar.
4. Adjust seasoning with salt and pepper; cover and refrigerate until needed.
5. Serve with garnish of diced veggies and crutons on the side

For Crutons:
1. Remove the crust from the bread if desired. Slice and cube the bread into desired size. If the bread is very fresh, let the cubes dry out in the oven fpr 5 minutes before continuing.
2. Toss the bread, butter or oil, and seasoning together on a sheet pan or a hotel pan.
3. Bake at 450 degrees Fahrenheit until light golden brown, 8-10 minutes