Ingredients Garlic & Herb Croutons:

4 cups stale Italian bread, cut into 1 inch cubes

1 stick Kerrygold

Garlic & Herb Butter

Gazpacho:

10 Roma tomatoes, halved and seeded

1 red pepper, seeded and cut into chunks

1/2 medium red onion, peeled and cut into chunks

1/2 of a cucumber, seeded and cut into chunks

1 teaspoon kosher salt

1 teaspoon pepper

1/2 cup fresh basil leaves

1/4 cup olive oil

3 tablespoons sherry vinegar

Instructions (Croutons):

  1. Preheat the oven to 400°F.
  2. Add bread cubes to a large bowl and drizzle with melted Kerrygold Garlic & Herb Butter. Stir well to coat.
  3. Spread bread cubes on a large sheet pan and bake for 20 minutes or until golden brown, stirring occasionally. Remove from the oven and set aside to cool.

Instructions (Gazpacho):

  1. Place all soup ingredients in a blender or food processor and pulse to desired level of smoothness. Serve immediately or cover and refrigerate.
  2. To serve gazpacho, divide soup into bowls, garnish with chopped basil, red onion and croutons.