Heirloom Tomato Gazpacho

Summer Gazpacho with Garlic Croutons and Cumin Crème Fraiche

1 small orange bell pepper, seeds and ribs removed, cut into a ¼ inch dice

1 small yellow bell pepper, seeds and ribs removed, cut into a ¼ inch dice

1 serrano pepper, seeds and ribs removed, finely diced

1 small red onion, cut into ¼ inch dice

1 lb. ripe tomatoes, cut into ¼ inch dice

1 seedless (English) cucumber, peel on, cut into ¼ inch dice

¼ c. coarsely chopped fresh cilantro

½ c. tomato juice, more if needed

2 tbsp. olive oil

2 tsp. champagne vinegar

2 tsp. sherry vinegar

2 tbsp. fresh lime juice

1 tsp. kosher salt or to taste

¼ tsp. freshly ground pepper

Garlic Croutons:

1 baguette, cut into ½ cubes

4 cloves garlic, minced

3 tbsp. olive oil

Salt and freshly ground pepper to taste

Cumin Crème Fraiche:

½ c. crème fraiche

1 tbsp. whole cumin seeds, toasted and ground

½ tsp. salt

Preheat oven to 375°.

In a medium bowl, place 1/3 cup of each bell pepper, 1/3 cup of red onion, 1/3 cup of tomatoes, 1/3 cup of cucumber, 1 teaspoon of serrano, and 1 tablespoon of cilantro.  Set aside.  Place ½ cup of cucumber in a small bowl and set aside for garnish.

In the bowl of a food processor, combine the remaining bell pepper, red onion, tomatoes, cucumber, serrano, and cilantro.  Add the tomato juice, olive oil, vinegars, lime juice, salt and pepper.  Process until smooth.  Add to the reserved ingredients from medium bowl, stir well.   Cover and put in the refrigerator 4-6 hours or overnight, to allow flavors to blend.

While soup is chilling, toss bread cubes with garlic, olive oil and salt and pepper.  Spread out in a single layer on a baking sheet.  Bake for 8-10 minutes or until bread is completely dried out and slightly brown.   Let cool and store in an airtight container until ready for use.

For crème fraiche, combine crème fraiche, ground cumin and salt in a small bowl, stir to combine.

Taste the soup for salt and pepper and thin soup with more tomato juice, if necessary.  To serve, ladle soup into medium soup bowl, top with cumin crème fraiche and garlic croutons.