Avocado Gazpacho with Homemade Garlic Croutons
Ingredients
- 1.5 lbs Tomatoes Homegrown, slightly underripe
- 2 avocados Avocados
- 1/4 cup Sherry Vinegar Adjust to taste
- 1/4 cup Olive Oil
- 1 clove Garlic Crushed or minced
- 1/4 loaf French Bread or Sourdough Torn into pieces
Instructions
- Prepare the Avocado Gazpacho according to the recipe at [https://cooking.nytimes.com/recipes/1014233-avocado-gazpacho](https://cooking.nytimes.com/recipes/1014233-avocado-gazpacho). Note that the quality of the tomatoes may affect the outcome.
- Preheat oven to 350°F (175°C).
- In a bowl, combine 2 tablespoons olive oil and 1 clove crushed or minced garlic.
- Toss the torn bread pieces in the garlic oil until evenly coated.
- Spread the bread pieces on a baking sheet and bake for 9-12 minutes, or until golden brown and crunchy.
- Serve the Avocado Gazpacho chilled, topped with the homemade Garlic Croutons.
