Chef Chris Brugler's Summer Tomato Gazpacho With Manchego & Rustic Croutons

Makes 8 servings * Note: Make sure you cut the garnish items while you are prepping the gazpacho ingredients.

• Gazpacho Ingredients:

  3 pounds vine ripened tomatoes, cut in halves

• 1 bunch basil, washed and cut
• 4 cups sourdough bread, cut into ½-inch pieces
• 2 red pepper seeds, removed and diced
• 2 cucumbers, peeled and chopped
• 1 tablespoon red onion, diced
• ¼ cup red wine vinegar
• ¼ cup sherry wine vinegar
• ¼ cup extra virgin olive oil
• 2 garlic cloves, minced
• Salt & pepper, to taste
• 1 cup water, possibly 2, depending on the consistency you prefer
• Garnish Ingredients: ½ red pepper, medium diced
• ½ cucumber, medium diced
• 1 bunch scallions, fine diced
• Sourdough croutons
• Manchego cheese shaving

1. Preparation: Add first 11 ingredients in a large mixing bowl, squeeze and mix well so the juices are released from the tomatoes.
2. Marinade gazpacho mixture for 1 hour. In a blender or food processor, purée gazpacho mixture in batches.
3. Strain gazpacho and adjust salt and pepper.
4. Chill for at least 4 hours and up to 1 day.
5. Serve in a chilled bowl and top off with your garnish ingredients.

Get additional recipes from Chef Chris Brugler at http://chrisbruglercatering.com/. Get more great crafts and recipes from "Home & Family" on Pinterest at http://pinterest.com/hallmarkchannel.