213: Avocado Gazpacho with 214: Garlic Croutons

I made a half batch of Avocado Gazpacho.

I was very excited about this recipe, but I didn’t like it. I’m not sure if it’s something with the recipe, or if my tomatoes weren’t particularly good. I used homegrown tomatoes, which my 6 year old neighbor picked when they were just beginning to turn ripe. I let them ripen inside, but they may have been on their way downhill when I used them. I liked this okay when I tasted it immediately after making it, but I didn’t like it the next day when we actually ate it. This could have been due to the tomatoes, or perhaps I didn’t like the taste of the sherry vinegar I included.

I had looked forward to this recipe, so I’m disappointed that I didn’t like it. This recipe may be okay for you, but unfortunately I can’t tell you for sure that it would be good.

To go with the soup, I made Garlic Croutons from a short recipe in the Bride and Groom Cookbook. It called for a quarter loaf of French Bread, torn into pieces. Combine 2 tablespoons olive oil with 1 large clove crushed or minced garlic, and toss bread in oil to coat. Bake at 350F for 9-12 minutes, until crunchy.

I used some leftover sourdough that I’d frozen just for this purpose. I love garlic, so I really enjoyed the croutons. This was also incredibly easy to do. I foresee myself making croutons with leftover bread as often as I have it. I recommend them.

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