"When seasoned salad croutons have lost their crispness, I save them until I have a small bag full," says Lynda Purvis of Eagle River, Alaska. "Then I mix them with ground beef for a delicious meat loaf."
Gazpacho is common fare here in the Southwest, and its variations are numerous. This one is simple, inexpensive, healthful and delicious. It works well as an appetizer, brunch dish or accompaniment to any meat entree. I prefer to make the tomato base the night before, but I've also made it early in the morning for serving with that night's supper.
To keep my kids entertained while I was baking one Christmas, I gave them slices of bread and small cookie cutters. The baked product was so cute, I decided to season the following batches and turn them into croutons.—Bonnie Hawkins, Elkhorn, Wisconsin
Nothing equals the taste of an ice-cold bowl of gazpacho on a hot summer day— I was hooked from the first spoonful! I found this recipe when I was looking for something to make with the abundance of tomatoes from my garden.