Gazpacho with Garlicky Croutons
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 it's topped with crunchy 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.