• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
    OK

    Classic Gazpacho

    Classic Gazpacho is a summer staple and makes a great light lunch or the perfect appetizer. In this version, instead of using bread to thicken the soup, the chunky soup is served over crunchy laced garlic croutons for extra flavor and extra texture.


    Ingredients
    For the Tomato Juice
    1 1/2
    pounds
    plum tomatoes
    1 1/2
    teaspoons
    fine sea salt
    For the Croutons
    1/4
    cup
    Olive Oil
    1
    clove
    garlic, minced
    4
    slices
    white bread or small baguette, cut into 1/2-inch cubes
    1/4
    teaspoon
    fine sea salt
    For the Gazpacho
    12
    ounces
    plum tomatoes, about 4
    1
    English cucumber
    1
    small onion, white or red
    1/4
    cup
    white wine vinegar
    1/4
    cup
    Olive Oil
    1/2
    teaspoon
    fine sea salt
    *
    freshly ground black pepper
    Directions
    To make the tomato juice, roughly chop tomatoes and process until fine in a food processor or blender. Add to a pot, add ¼ cup water, the salt and bring to a boil. SImmer for 20 minutes. Remove from the heat and cool.
    To make the croutons, heat the olive oil in a sauté pan. Add the garlic and slowly fry until the garlic is slightly golden. Add bread pieces and fry until crispy and golden, about 6 to 7 minutes. Sprinkle with salt and set aside.
    For the gazpacho, finely dice the tomatoes, cucumber and onion. Add three cups of cooled tomato juice, vinegar, olive oil, salt and pepper and toss to combine.
    Serve over croutons.

    The base number of servings for this recipe is 4
    OK

    Write a Review