Green Gazpacho with Sourdough Croutons

Croutons:

3 slices sourdough bread, cut into cubes

1/3 cup olive oil

Salt to taste 

Soup:

4 stalks celery, with leaves, chopped

1 green bell pepper, seeded and chopped

1 English cucumber, peeled and chopped

3 slices white bread, crusts removed, torn into pieces

1 jalapeño, seeded and chopped

1/2 cup roasted almonds

6 ounces baby spinach

1/2 cup fresh mint leaves

1/2 cup fresh parsley leaves

1/4 cup red wine vinegar

1/2 cup extra virgin olive oil

1/4 cup Greek yogurt

2 cups water, or as needed

Salt to taste

Heat oven to 400F. Line a baking sheet with parchment.

In a mixing bowl, combine bread cubes and olive oil. Toss to mix, then spread out onto prepared baking sheet. Season with salt. Bake until golden and crisp, about 11 minutes. Let cool while making soup.

To make soup, combine all ingredients in a blender and blend until mostly smooth, adding water if needed. Season with salt and blend again. Serve right away topped with croutons.