Gazpacho with garlic herb croutons

    Gazpacho with garlic herb croutons


    50 people made this

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

    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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