Spicy Creole Gazpacho

Prep Time: 1 Hours
Yields: 8-10 Servings

Comment:
In the hot Louisiana climate, a chilled tomato soup such as this one is revered as a delicacy. Serve this gazpacho in a punch or coffee cup as an interesting appetizer before the guests are seated at the dinner table.

Ingredients for Croutons:
4 French bread slices, ¾-inch thick
¼ cup butter
¼ cup olive oil
1 tsp chopped oregano
1 tsp chopped basil
½ tsp chopped rosemary
1 tsp minced garlic
salt to taste

Method:
Preheat oven to 300°F. Cut French bread into ¾-inch cubes with crust on. In a heavy-bottomed cast iron skillet, heat butter and olive oil over medium-high heat. Stir in oregano, basil, rosemary and garlic. Sauté 1–2 minutes, being careful not to scorch garlic. Add French bread and sauté until croutons are thoroughly coated. Season lightly with salt. Remove croutons from skillet, spread evenly on a large cookie sheet, and bake for 30 minutes or until crisp. Set aside.

Ingredients for Soup:
6 (6-ounce) cans V-8 juice
2 cups tomato juice
3 tbsps white wine vinegar
juice of ½ lemon
1 cup whole kernel corn
1 cup canned butter beans
1 cup seeded diced tomatoes
1 cup diced cucumbers
½ cup diced green bell peppers
½ cup diced yellow bell peppers
½ cup diced zucchini
½ cup diced summer squash
¼ cup diced onions
¼ cup minced garlic
salt and cracked black pepper to taste
Louisiana hot sauce to taste
¼ cup chopped cilantro or parsley

Method:
In a large mixing bowl, combine all ingredients except cilantro or parsley. Season to taste using salt, pepper and hot sauce. Stir in all but 1 tablespoon of cilantro or parsley. Cover soup tightly with plastic wrap and chill a minimum of 4–6 hours. To serve, pour gazpacho into chilled cups or bowls and top with croutons and a sprinkle of cilantro or parsley.