Can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 2 cups

　　

For Croutons

1 slice firm white sandwich bread, cut into 1/2-inch cubes

　　1 teaspoon olive oil

　　

For Gazpacho

1 slice firm white sandwich bread, soaked in cold water to cover 5 minutes

　　1/2 medium cucumber, peeled and chopped (about 1 cup)

　　1/2 medium green bell pepper, chopped (about 3/4 cup)

　　white part of 1 scallion, chopped

　　1 garlic clove, chopped

　　2 tablespoons olive oil

　　2 tablespoons mayonnaise

　　1 tablespoon white-wine vinegar (preferably tarragon-flavored)

　　1/8 teaspoon dried tarragon, crumbled

　　3/4 cup ice water

　　

Step 1

Make croutons: Preheat oven to 350°F.

　　

Step 2

In a bowl toss bread cubes with oil and salt to taste and spread on a small baking sheet. Bake cubes in middle of oven until golden and crisp, 8 to 10 minutes.

　　

Step 3

Make gazpacho: Drain soaked bread and squeeze out water. In a blender blend bread with remaining ingredients until smooth. Season gazpacho with salt and pepper and transfer to a metal bowl set in a larger bowl of ice and cold water. Stir gazpacho occasionally until chilled, about 10 minutes. Serve gazpacho topped with croutons.