Gazpacho with garlic herb croutons

    3 hours 25 min

    This spicy soup is eaten cold. Serve it with crusty peasant bread for a light summer meal. Serve with garlic herb croutons, if desired.

    52 people made this

    Serves: 5 

    • 800g ripe tomatoes
    • 1 large cucumber, chopped
    • 1 green pepper, chopped
    • 2 cloves crushed garlic
    • 1 tablespoon finely chopped black olives
    • 80ml white wine vinegar
    • 60ml olive oil
    • 1 tablespoon tomato puree
    • 1 pint water
    • 1 small onion, chopped
    • 1 green peppers, diced
    • 2 spring onions, thinly sliced
    • 1 large cucumber, chopped
    • 2 hard-boiled eggs, chopped

    Prep:25min  ›  Extra time:3hr  ›  Ready in:3hr25min 

    1. Score a cross in the base of each tomato. Cover with boiling water for 1 minute, plunge into cold water, drain and peel away the skin. Chop the flesh so finely that it is almost a puree.
    2. Mix together the tomatoes, 1 of the chopped cucumbers, 1 of the chopped green pepper, garlic, olives, vinegar, oil and tomato puree, and season to taste. Cover and refrigerate for 2 to 3 hours.
    3. Use 500 to 600ml of chilled water to thin the soup to your taste. Serve chilled with the chopped onion, green pepper, spring onions, cucumber, boiled egg, herbs and croutons served separately for diners to add to their own bowls.
    4. To Make Garlic Herb Croutons: Preheat the oven to 180 C / Gas 4. Cut two slices from a loaf of bread (your choice). Remove the crusts and cut each bread slice into 16 cubes. In a bowl, mix together 3 tablespoons olive oil, 2 crushed cloves garlic, 1 tablespoon chopped fresh oregano, 2 tablespoons chopped fresh thyme, 1 tablespoon chopped fresh rosemary and a pinch of chili flakes. Add the bread cubes to the herbed oil and toss until all the oil has been absorbed. Lay the bread cubes in a single layer on a baking tray and bake in the oven for 10 to 12 minutes, or until the croutons are golden brown. Turn once during baking.

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    Reviews in English (35)


    I live in Spain and this was good! A definate keeper. I used rice vinager rather than the white wine (a little sweeter) and substituted tomato juice in place of the water/tomato paste. Many raves from my guests.  -  15 Jul 2002  (Review from Allrecipes US | Canada)


    Really impressed -- as were our two guests. After a scorching hot day, this soup was a pleasure to make as there is no standing over a stove! It tasted the way I always imagine and hope a Bloody Mary will taste though the few times I've tried them I was disappointed. Use RIPE tomatoes as it really does make a difference (I had just the usual underwhelming grocery store tomatoes and set them in a sunny window for a few days till they were red). I knew they still weren't wonderful so used half fresh mixed with a can of chopped tomatoes in plain juice (skipped the tomato paste the recipe calls for as it seem a duplicate). I also had to substitue red wine vinegar for the white and didn't make all the extra toppings - but I did make bruscetta/croutons. To avoid fuss, I just sliced baguettes into longer diagonal slices and brushed them with a mixed up dressing of olive oil plus garden herbs (lots of oregano or marjoram, some thyme, a little rosemary) plus a pressed clove of garlic. I put them on a rack under the broiler for just a few minutes and they were a wonderful complimentary flavour (and it wasn't enough to warm up the kitchen!). It made four generous servings. We will definitely be making this again as all the ingredients fit will fit the garden glut of tomatoes and peppers we predict!  -  16 Jul 2003  (Review from Allrecipes US | Canada)


    Good recipe, and very flexible. By that I mean, you can play with the amount of tomatoes, vinegar, cucumbers, etc. I don't use the tomato paste at all, nor the eggs or olives. I've added red peppers at the end, red onion rather than regular, etc. Very good, and fun to make. My sceptical husband is now a convert!  -  20 Jul 2005  (Review from Allrecipes US | Canada)