Tomato Gazpacho with “Cheezy” Lemon Croutons

• 1 slice + 1 cup sourdough bread, cubed 
• 2 tsp nutritional yeast
• 2 tbsp avocado oil
• 2 tbsp lemon zest
• 2 lbs tomatoes, cored
• 1 red pepper, chopped, stem and seeds removed
• 1 slice sourdough bread
• 1 jalapeño, seeds included for spice
• 1 medium cucumber, peeled
• 1 garlic clove
• 1/2 cup yellow or white onion, diced
• 3 tbsp red wine vinegar
• 2 tsp salt
• 2 tbsp olive oil
• Salt and pepper to taste
• Cilantro leaves for topping

Step 1

Preheat the oven to 425F. Add the bread cubes to a baking sheet fitted with parchment paper. Mix the yeast, lemon zest and avocado oil in a bowl and pour over the bread to coat. Ensure each piece has sauce. Bake for 12-15 minutes until crispy but not burnt. Set aside to cool. Or store in an airtight container for up to 5 days.

Step 2

Combine tomatoes, pepper, bread, jalapeño, cucumber, garlic and onion in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing if necessary to scrape down the sides with a rubber spatula. Or use a tamper if needed.

Step 3

With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. If it still seems watery, drizzle in more olive oil until texture is creamy.

Step 4

Either leave as-is if you like a chunky texture. Or strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Either way, transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight. 

Step 5

When ready to eat, taste for salt and acidity. Stir in more vinegar or salt, if needed. Top with croutons and cilantro leaves.