Gazpacho with Garlic Croutons

Grandma Judy used to make this on hot summer days for her family.  The 95 degree summer weather inspired us to revisit this family recipe and cool us off in this heat wave! If your'e lacking your veggies (which everyone is... :/ ) this is the meal for you!  You instantly feel lighter and healthier as you slurp down this guilt-free soup!

Ingredients:

3 large tomatoes, diced

2 cucumbers, peeled and diced

2 garlic cloves, crushed

1 green pepper, seeded and diced

1 bunch green onions, greens and white thinly sliced

1 TBS fresh dill, minced

3 cups V8 Vegetable juice 

2 TBS worcestershire sauce

5 TBS white wine vinegar 

1/4 tsp hot sauce 

1 cup mild salsa,(we use Muir Glen Mild Salsa - this our favorite organic, healthy salsa!)

1 carton sour cream/greek yogurt (Plain Greek yogurt tastes JUST like sour cream and it has NO fat! We use Oikos ), for topping

Croutons:

1 small loaf of French bread, diced in large chunks 

extra virgin olive oil

garlic salt 

Directions:

Combine all ingredients for soup, except the sour cream, in a large bowl.  Let chill in refrigerator for at least 8 hours, or overnight.  When ready to eat, remove garlic cloves.  For the croutons, dice the bread in large chunks and spread on cookie sheet.  Drizzle a small amount of olive oil and sprinkle garlic salt over the bread.  Use your hands and make sure each piece is coated.  Broil until golden brown and crispy, about 5 minutes.  Sprinkle a few on top of soup with a dollop of sour cream.  Bon Appetit!