Three Pepper Gazpacho with Cilantro-Infused Croutons

Gazpacho is a cold, summery soup that originates from the southern region of Andalusia, Spain (Wikipedia).  Typically, the leading lady of any gazpacho is tomato, with cucumber being the supporting actress; however, I decided to remix this refreshing soup to showcase the sweetness of the bell pepper.  I had a difficult time settling on just one color of pepper, so I chose three (always a charm).  Thus, I give you green, red, and yellow pepper gazpacho.  Using a heavy hand with the peppers enhances the brightness of the soup, helps balance the acidity of the tomatoes, and adds an enticing crunch.  I also sautéed up some cilantro-infused croutons to add a savory touch.  Enjoy a bowl of this cold soup on a hot summer day and experience the refreshing side effects of its flavors.  Oh yes, and don’t fret if there are lots of leftovers in your fridge, because gazpacho grows better with age.  I’m not suggesting you bottle it, rest it on its side, and let the flavors mellow for years (actually, please don’t do that).  However, a day or two in the refrigerator will only increase the tastiness of this soup.

Blissful Basil’s Three Pepper Gazpacho w/ Cilantro-Infused Croutons (Serves 6-8)

For soup:

* 1 red onion

* 3 vine-ripe tomatoes

* 3 small Persian cucumbers

* 1 green pepper, seeded

* 1 red pepper, seeded

* 1 yellow pepper, seeded

* 1 garlic clove, crushed and coarsely chopped

* 4 cups vegetable juice (such as V8)

* 1/4 cup extra-virgin olive oil

* 1/4 cup white wine vinegar

* 1/4 cup fresh cilantro, chopped

* 1/4-1/2 tsp cayenne pepper

* Sour cream, if desired

For croutons:

* 1 small french baguette, cubed

* 1/4 cup fresh cilantro, chopped

* 2 tbsp olive oil

* sea salt

1. Finely chop the onion, tomatoes, cucumbers, and peppers.  Place in a large bowl with the garlic.

2. Stir in the tomato juice, salt, cilantro, and cayenne pepper.  Whisk together the olive oil and vinegar and add to gazpacho mixture.  Refrigerate.

3. To make the Cilantro-Infused Croutons, heat olive oil in nonstick skillet over medium-high heat.  Add the cilantro to olive oil and whisk together before adding the baguette cubes.  Sauté the baguette pieces for 6-8 minutes or until each crouton is crisp and golden brown.  Sprinkle with sea salt, to taste.

4. Serve the gazpacho in bowls with a dollop of sour cream and topped with the croutons.  To make a meal of it, serve with tortilla chips for dipping.