Gazpacho, a chilled soup made with fresh tomatoes, cucumbers, and bell peppers, is a delicious way to stay cool and hydrated during the hot summer months.
Blanch tomatoes in a pot of boiling water for about 40 seconds or until the skin begins to peel off. Remove the skin.
Chop tomatoes, bell pepper and cucumber into large chunks. Place in the blender with the shallot, garlic, olive oil, vinegar and salt. Liqueify until smooth.
Pour into glassware and refrigerate for 3 to 4 hours or overnight to allow flavors to meld.
To make homemade croutons, slice the bread into small cubes. Toast on a pan with a drizzle of olive oil over medium heat until the edges are golden. Top with a pinch of salt.
Transfer to 4 bowls and serve with a drizzle of olive oil, homemade croutons, micro greens and your choice of diced cucumber or bell pepper.