Gazpacho is a refreshing and flavorful cold soup originating from the Andalusian region of Spain. It’s an ideal dish for hot summer days, providing a burst of savory satisfaction without the heat of traditional soups. The traditional recipe combines ripe tomatoes with other fresh vegetables, olive oil, vinegar, and spices, resulting in a vibrant bowl of deliciousness. Adding homemade croutons elevates this dish to another level by introducing a delightful crunch.
Ingredients:
For the Gazpacho:
– 6 ripe tomatoes
– 1 cucumber, peeled and diced
– 1 small red bell pepper, seeded and diced
– 1 small green bell pepper, seeded and diced
– 1 red onion, peeled and chopped
– 2 cloves garlic, minced
– 3 cups tomato juice
– 1/4 cup olive oil
– 2 tablespoons red wine vinegar
– Salt and black pepper to taste
– Fresh basil leaves for garnish (optional)
For the Homemade Croutons:
– 4 slices of day-old bread, cubed
– 2 tablespoons olive oil
– Salt and garlic powder to taste
Instructions:
1. Prepare the vegetables: Start by finely dicing the tomatoes, cucumber, bell peppers, and red onion. Make sure all vegetables are cut to uniform sizes to ensure a consistent texture in your gazpacho.
2. Blend the base: In a large mixing bowl or blender, combine half of each chopped vegetable along with the minced garlic. Add about half of the tomato juice to help liquefy it as you blend. Blend until smooth.
3. Combine remaining ingredients: Pour the blended mixture into a large serving bowl or soup pot. Stir in the rest of the chopped vegetables and mix thoroughly. This combination gives gazpacho its signature chunky texture. Add the remaining tomato juice, olive oil, and red wine vinegar. Season with salt and pepper to taste.
4. Chill: Cover the gazpacho and refrigerate for at least 2 hours or until well chilled. This step allows the flavors to meld together beautifully.
5. Make the croutons: In a skillet over medium heat, add olive oil and let it warm up for about 2 minutes. Toss in your bread cubes evenly across the skillet surface. Sprinkle with salt and garlic powder to taste. Stir occasionally until golden brown on all sides (about 5-7 minutes). Remove from heat.
6. Serve: Ladle portions of chilled gazpacho into individual bowls or soup plates. Top each serving with a handful of homemade croutons right before serving for added texture and flavor.
Optional Garnish: For added flair, you can garnish your gazpacho with fresh basil leaves or even a drizzle more of olive oil.
Enjoy your Classic Gazpacho with Homemade Croutons as an appetizer or light meal!
