Tomato-Bread Gazpacho with Fermented Dough Croutons

Method

1. Prepare the fermented bread dough by mixing 1 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon active dry yeast, and 1/2 cup warm water. Let the dough rise for 1 hour in a warm place until doubled in size.
2. Once risen, shape the dough into small croutons and bake at 375°F (190°C) for 15-20 minutes until golden brown and crispy. Set aside.
3. Chop the tomatoes, onion, garlic, and green bell pepper into small pieces.
4. In a large bowl, combine the chopped vegetables with the stale bread cubes.
5. In a separate bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
6. Pour the dressing over the vegetable and bread mixture, stirring well to combine.
7. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
8. Before serving, top with the homemade fermented bread croutons and chopped parsley.