Gazpacho with homemade croutons
2 servings
90 minutes
Gazpacho with homemade croutons is a refreshing cold soup born in sunny Spain but with an unexpected Asian twist. Its base consists of juicy tomatoes, bell peppers, and cucumbers that create a perfect balance of sweetness and freshness. The light acidity of wine vinegar and the spicy notes of garlic awaken the appetite, while crispy golden croutons add textural delight. This soup is not only nutritious but also versatile – it can be served as a light appetizer or main dish on hot days. Gazpacho cools, refreshes, and fills with the aromas of summer, while the addition of Manchego and avocado makes it an exquisite delicacy. Simple to prepare yet refined in taste – an ideal choice for gourmets who appreciate flavor harmony.
1
In a large bowl, mix chopped tomatoes, bell pepper, diced cucumber, crushed garlic, bread cubes, olive oil, vinegar, and 1 teaspoon of sea salt. Use your hands to mix the ingredients together. Refrigerate and chill for at least an hour.
- Tomatoes: 3 pieces
- Sweet pepper: 1 piece
- English cucumbers: 1 piece
- Garlic: 2 cloves
- White bread: 2 pieces
- Olive oil: 2 tablespoons
- Red wine vinegar: 1 tablespoon
- Sea salt: to taste
2
Take the gazpacho out of the fridge, blend in a blender or food processor until smooth. Season with salt and freshly ground black pepper. If desired, you can add a bit of Tabasco sauce. Put it back in the cold.
- Sea salt: to taste
- Ground black pepper: to taste
- TABASCO®: to taste
3
To make homemade croutons, you need about one or two pieces of bread (depending on how many croutons you want). Heat a pan over medium heat, add olive oil, and swirl the pan to coat the bottom. When the oil is hot, add the bread cubes and fry, stirring, until crispy on all sides (about 6 to 8 minutes).
- White bread: 2 pieces
- Olive oil: 2 tablespoons
4
Serve gazpacho chilled with avocado cubes, a drizzle of olive oil, and grated Manchego cheese.
- Olive oil: 2 tablespoons