Gazpacho Salad with Canela Croutons

Instructions

Red Wine Vinaigrette:

1. Place the 1/4 cup chopped tomato, 1/4 cup crumbled Canela, red wine vinegar, garlic, sugar, Dijon mustard, cumin, paprika and cinnamon into a food processor; cover and process until mixture is combined. While processing, slowly drizzle in olive oil until blended. Season with salt and pepper to taste.

Gazpacho Salad:

1. Combine the cucumber, poblano pepper, red bell pepper, onion, radishes, cilantro and remaining tomatoes in a large bowl. Drizzle with 1/2 cup vinaigrette; toss to coat. Cover and refrigerate for at least 30 minutes.
2. Toss with remaining Canela. Divide salad into serving bowls. Spoon additional vinaigrette over tops.