Gazpacho with croutons
8 servings
20 minutes
Gazpacho with croutons is the true embodiment of Mediterranean freshness. Originating from Spain, this cold soup is traditionally made on hot summer days to enjoy its refreshing taste. It is based on ripe tomatoes that give it a rich color and sweet tanginess, while the combination of cucumbers, red peppers, and basil fills it with freshness and aroma. Wine vinegar and red chili add spiciness, while ciabatta toasted to a crispy crust becomes the perfect complement. This soup not only cools and refreshes but also serves as a wonderful way to enjoy summer vegetables at their best. Gazpacho is served in glasses garnished with basil and celery, with a finishing touch of a few drops of fragrant olive oil for added smoothness in flavor. It’s perfect for a light lunch or an elegant aperitif.
1
First, prepare croutons from ciabatta: cut into cubes, drizzle with olive oil, mix with garlic, and salt. Bake in a preheated oven at 200 degrees until lightly golden (do not overbake!).
- Ciabatta: 1 piece
- Garlic: 3 cloves
- Salt: to taste
2
Chop good, ripe tomatoes (remove the green core) in a blender with a small red onion and 3-4 cloves of garlic. Set aside in a soup container.
- Tomatoes: 10 pieces
- Red onion: 2 pieces
- Garlic: 3 cloves
3
Chop 2 cucumbers in a blender with a bunch of basil and two large red peppers. Mix everything with tomatoes, add vinegar and finely chopped half a chili pepper. NB! First, remove the flesh and seeds from the cucumbers.
- Cucumbers: 3 pieces
- Basil: 1 bunch
- Sweet pepper (capsicum): 2 pieces
- Wine vinegar: 3 tablespoons
- Red chili pepper: 1 piece
4
Mix everything, add olive oil, salt, pepper, and sugar if needed. Chill in the refrigerator.
- Salt: to taste
- Ground black pepper: to taste
- Sugar: to taste
5
Dressing - very finely chopped seedless cucumber and red onion, croutons.
- Cucumbers: 3 pieces
- Red onion: 2 pieces
- Ciabatta: 1 piece
6
Pour the soup into glasses, add a tablespoon of dressing, croutons, and garnish with basil and a young celery stalk. Drizzle a few drops of olive oil into each glass and pepper.
- Basil: 1 bunch
- Celery: 1 piece
- Ground black pepper: to taste
