Gazpacho with croutons
8 servings
25 minutes
Gazpacho with croutons is a refreshing cold soup from sunny Spain, traditionally popular on hot summer days. Its base consists of ripe tomatoes, sweet peppers, and fresh cucumbers, creating a bright flavor with a hint of acidity enriched by garlic and onion aroma. Olive oil gives the dish a silky texture while vinegar adds zest. Gazpacho is served chilled, making it perfect for quenching thirst and enjoying the lightness of fresh vegetables. Crunchy croutons add contrast and richness, turning the soup into a complete dish. It's not just food but a gastronomic journey to the heart of Spain.
1
Pour boiling water over the tomatoes, remove the skin after a few minutes, remove the seeds, peel the cucumbers, and deseed the peppers. Cut all the vegetables into large pieces and send them to the blender (in portions), add onion and garlic, pour in tomato juice for each portion, and blend until a uniform liquid paste is achieved.
- Tomatoes: 5 piece
- Red sweet pepper: 3 pieces
- Cucumbers: 3 pieces
- Onion: 1 head
- Garlic: 3 cloves
- Tomato juice: 1.5 l
2
Olive oil is added to the blender with the vegetables, about three to four tablespoons per serving. It will all be orangeish.
- Olive tapenade: to taste
3
Pour into a pot, add salt, pepper, a little, add vinegar, about three to four tablespoons. Mix.
- Salt: to taste
- Ground black pepper: to taste
- Vinegar: to taste
4
We pour everything into a pot and send it to the fridge for a couple of hours. (It’s even tastier the next day!)
5
We cut the croutons into small cubes (the smaller, the better). We slice the white bread, place it on a baking sheet, drizzle with olive oil, and send it to the oven until golden brown. We also chop the cucumbers finely.
- Cucumbers: 3 pieces
6
We serve both separately so guests can add to their taste.
- Cucumbers: 3 pieces
