🧾 Easy Gazpacho Recipe with Garlic Croutons
This easy gazpacho with croutons is exactly what I want—sometimes the only thing I want—when the weather has me wilting. It's a cinch to make and there's no cooking involved—just puree the ingredients togehter in a blender.Â
Prep Time15 minutes mins
Cook Time0 minutes mins
To chill1 hour hr
Total Time15 minutes mins
Course: Soup
Cuisine: Spanish-American
Servings: 6
Calories: 381kcal
- 4 lb. fresh ripe tomatoes, cored and coarsely chopped
- 2 medium bell peppers, one green and one red, seeded and coarsely chopped
- 1 small red onion, coarsely chopped
- 1 large cucumber, peeled, halved lengthwise, seeded, and coarsely chopped
- 4 Tbs. sherry or red wine vinegar, more as needed
- 3 large cloves garlic, chopped
- ÂĽ cup extra-virgin olive oil, more as needed
- 1 slice sourdough bread, crust removed, soaked in water, and squeezed dry
- Kosher salt and fresh ground black pepper
- Garnishes: olive oil, chopped cucumber, finely chopped parsley
For the Garlic Croutons
- 2 Tbs. olive oil
- 1 Tbs. butter
- 4 oz. coarse-textured bread, such a sourdough, torn or cut into Âľ-inch pieces
- 1 Tbs. butter
- 3 cloves garlic, thinly sliced
• I like straining this soup so it’s pretty smooth; if you’d rather not strain it, purée it more coarsely so the soup is chunky and tiny fibers aren’t an issue.
• The soup will keep stored airtight in the refrigerator for up to 3 days. Shake or stir it well before serving. I don't recommend freezing the soup, as tomatoes can change texture and loose flavor when frozen.
• Fresh diced colorful bell peppers also make a great garnish for soup.
Serving: 1bowl | Calories: 381kcal | Carbohydrates: 42.7g | Protein: 8.5g | Fat: 20.6g | Cholesterol: 5.1mg | Sodium: 296.3mg | Sugar: 12.7g