This Gazpacho with Garlicky Croutons is filled with fresh flavor and texture! Tomatoes, cucumber, and peppers make up the main ingredients in this delicious chilled soup and is topped with crunchy garlicky croutons.
Summer Soup
Although soup may not be one of the top things you’re craving during the summer, wait until you try this amazing chilled soup!
Gazpacho is a delicious cold soup that features some of summer’s best produce. It’s fresh and full of flavor and is made even more delicious with the addition of crunchy and garlicky homemade croutons. Read on to learn more about this tangy and tasty Gazpacho with Garlicky Croutons!
What Is Gazpacho?
Gazpacho is a refreshing chilled soup made of a variety of raw vegetables. It’s blended until it’s slightly thin but still has fantastic texture. The flavor is bright and fresh, since it features juicy tomatoes, crunchy cucumber, cool bell pepper, and spicy garlic. Red wine vinegar, olive oil, and fresh herbs add incredible layers of mouthwatering flavor. Gazpacho is a traditional Spanish dish, and it’s served as a cool and refreshing course on a hot and steamy day.
How To Serve Gazpacho
Gazpacho is a relatively simple dish to make, but what makes it into edible art is how you garnish it. Not much beats a bowl of soup with a crusty piece of bread to mop it all up. That was the idea with these garlicky croutons!
I like toasting slices of bread and rubbing them with a fresh clove of garlic. The toasted surface will shred the garlic, infusing incredible flavor into each bite. I’ll top each bowl of gazpacho with the croutons, along with bitesized pieces of the ingredients that are in the gazpacho itself, such as tomatoes, pepper, cucumber, and fresh herbs. An extra drizzle of olive oil and sprinkle of salt and pepper makes everything pop.
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Gazpacho with Garlicky Croutons
Ingredients
For the gazpacho:
- 2 lbs Heirloom tomatoes
- 1/2 English Cucumber
- 1 bell pepper
- 1 clove garlic
- 1/4 cup olive oil, plus more for drizzling
- 1 Tbsp red wine vinegar
- 1/4 cup fresh dill
- Small handful Italian parsley
- 1 tsp Salt
For the garlicky croutons:
- 4 slices seedy bread
- 1 clove garlic
- Salt and pepper
To serve:
- Mini tomatoes, sliced for garnish
- Fresh dill and parsley, for garnish
- Cucumber and bell pepper, cubed for garnish
Instructions
For the gazpacho:
- Add tomatoes, cucumber, pepper, garlic, olive oil, vinegar, herbs, salt to a food processor. Blend until your desired consistency is reached. I like mine on the thinner side, so I'll blend for about 2 minutes.
- Transfer mixture to a lidded bowl and chill for at least 2 hours. This allows the flavors to meld and develop.
For the garlicky croutons:
- Preheat your broiler to high. Place slices of bread on a baking sheet and broil for 2 minutes on each side, until browned.
- Rub garlic clove on each side of the slices of bread. Cut slices of bread into cubes, making croutons.
To serve:
- Scoop gazpacho into individual bowls and garnish sliced tomatoes, fresh herbs, the croutons, olive oil, and salt and pepper.
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