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Bowl of gazpacho topped with croutons, chopped cucumber and parsley
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5 from 6 votes

🧾 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. 
Prep Time15 minutes
Cook Time0 minutes
To chill1 hour
Total Time15 minutes
Course: Soup
Cuisine: Spanish-American
Servings: 6
Calories: 381kcal

Ingredients

  • 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

Instructions

  • In a large bowl, combine the tomatoes, bell pepper, onion, cucumber, vinegar, garlic, olive oil, and bread. In batches, process in a blender on high speed until very smooth, 3 to 4 minutes per batch.
    Strain through a coarse strainer into a clean bowl. Season with salt, pepper, and the additional vinegar, if desired. Cover and chill for 1 hour.
  • To make the croutons:
    In a medium skillet, heat the oil and butter over medium heat. Add the garlic and cook, stirring, until golden brown. Remove the garlic and discard. Add the torn bread pieces and cook. tossing often, until golden brown. Transfer to a paper-lined plate.
  • Ladle the chilled soup into serving bowls. Garnish with the cucumber and parsley. Drizzle with olive oil and top with croutons.

Video

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Notes

• 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. 
 

Nutrition

Serving: 1bowl | Calories: 381kcal | Carbohydrates: 42.7g | Protein: 8.5g | Fat: 20.6g | Cholesterol: 5.1mg | Sodium: 296.3mg | Sugar: 12.7g