📖 Instructions

1. Prep the Tomatoes: Core the tomatoes and roughly chop them. No need to be perfect here; the blender will take care of the rest.
2. Blend the Base: In a blender, combine the chopped tomatoes, cucumber, bell pepper, onion, garlic, olive oil, sherry vinegar, tomato juice, and hot sauce (if using). Blend until smooth. If the mixture is too thick, add a little more tomato juice or water until you reach your desired consistency. Don't be afraid to adjust the taste, adding more tomato juice or spices as you like.
3. Season and Chill: Season the gazpacho with salt and freshly ground black pepper to taste. Give it a good stir. Cover the blender or transfer the gazpacho to a large bowl. Chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld together. Trust me, that resting period it important!
4. Make the Crouton Crumbles: While the gazpacho is chilling, prepare the crouton crumbles. Preheat your oven to 375°F (190°C).
5. Cube the Bread: Cut the crusty bread into small, bite-sized cubes. About 1/2 inch is perfect.
6. Toss with Seasonings: In a medium bowl, toss the bread cubes with olive oil, garlic powder, paprika, and honey (if using). Make sure the bread is evenly coated.
7. Bake the Croutons: Spread the seasoned bread cubes in a single layer on a baking sheet. Bake for 8-10 minutes, or until golden brown and crispy. Keep a close eye on them; they can burn quickly!
8. Cool and Crumble: Remove the croutons from the oven and let them cool completely. Once cool, gently crush them with your hands or a rolling pin to create crumbles. Don't overdo it; you want some texture.
9. Serve and Garnish: Ladle the chilled gazpacho into bowls. Sprinkle generously with the crouton crumbles. Garnish with a drizzle of olive oil and a sprinkle of fresh parsley, if desired. If you're feeling fancy, add a swirl of crème fraîche.
10. Enjoy!: Dig in and enjoy this refreshing and flavorful cold soup!