Modes

Ingredients

Croutons

• 4 slices thick-cut, day-old sourdough
• 4 Tablespoons melted butter
• 3 Tablespoons basil sugar

Gazpacho

• 3 Tablespoons olive oil
• 3 Tablespoons sherry vinegar
• 1 thick slice of white bread, crusts removed, soaked
• 1.5 pounds cubed fresh watermelon
• 1 small (1/2 pound) English cucumber
• 1 medium red bell pepper, cored
• 1/2 small red onion, peeled
• 3 large Roma tomatoes, halved and cored
• 1/3 cup packed fresh mint leaves
• 2 small garlic cloves, peeled
• 1/4 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly cracked black pepper
• 1 teaspoon fine sea salt

Garnish

• small slices of watermelon
• sprigs of mint
• olive oil
• 3 Tablespoons aged balsamic vinegar
• 2 Tablespoons freshly cracked black pepper

Instructions

Croutons

Preheat the Wolf Oven to 325°F on Convection Mode.

Cut the day-old bread into small 1/4-inch squares and place them in a medium-sized mixing bowl.

Add the melted butter and basil sugars, then toss until the croutons are evenly coated.

Spread the croutons onto a baking sheet and bake in the Wolf Oven for 20 minutes, stirring once or twice during the process. The croutons should be crispy when done.

Cool the croutons on the counter.

Gazpacho

Combine all ingredients in the Wolf Gourmet Blender.

Puree for 1 minute, or until the soup reaches your desired consistency.

Taste and season with extra salt, pepper, if needed.

Transfer to a pitcher or container and chill in the Sub-Zero Refrigerator for at least 3 hours, or up to 24 hours.

Place gazpacho in bowl and top with croutons. Garnish with watermelon slice, balsamic vinegar, mint, cracked black pepper, and more olive oil if wanted.