Gazpacho is a refreshing and flavorful soup that is perfect for a hot summer day. This traditional Spanish dish is made with fresh vegetables and served cold, making it a perfect dish to cool you down on a hot day. In this post, we’ll show you how to make two different versions of gazpacho, and we’ll include our own personal tips and tricks for each recipe.
Gazpacho with Homemade Herby Croutons
If you’re looking for a gazpacho recipe that is packed with flavor, this is the one for you. This recipe includes homemade herby croutons that add a delicious crunch to the soup. Here’s what you’ll need:
Ingredients
- 6 ripe tomatoes, roughly chopped
- 1 red pepper, roughly chopped
- 1 green pepper, roughly chopped
- 1 cucumber, roughly chopped
- 2 cloves of garlic, minced
- 2 tablespoons of sherry vinegar
- 5 tablespoons of extra virgin olive oil
- Salt and pepper, to taste
- 1 baguette, cut into small cubes
- 1/4 cup of fresh herbs (we used basil and parsley), chopped
Instructions
- In a large bowl, combine the tomatoes, red pepper, green pepper, cucumber, garlic, sherry vinegar, olive oil, salt, and pepper. Mix well to combine.
- Blend the ingredients in a food processor or blender until smooth. You may need to do this in batches, depending on the size of your blender.
- Place the gazpacho in the refrigerator to chill.
- To make the croutons, preheat your oven to 375°F.
- Toss the cubed bread with 1 tablespoon of olive oil, salt, and the chopped herbs.
- Spread the bread cubes out on a baking sheet and bake for 10-15 minutes, or until they are golden brown and crispy.
- Once the croutons are done, remove them from the oven and set them aside to cool.
- To serve, ladle the chilled gazpacho into bowls and top each serving with the herby croutons.
Gazpacho Soup Recipe from Mediterranean Baby
This gazpacho recipe from Mediterranean Baby is a classic version of the dish that is packed with fresh flavors. Here’s what you’ll need:
Ingredients
- 4 large ripe tomatoes, cored and roughly chopped
- 2 cucumbers, peeled and roughly chopped
- 1 green bell pepper, cored, seeded, and roughly chopped
- 1 red onion, peeled and roughly chopped
- 4 garlic cloves, peeled and roughly chopped
- 2 tablespoons of red wine vinegar
- 2 tablespoons of extra-virgin olive oil
- Salt and pepper, to taste
Instructions
- In a large bowl, combine the tomatoes, cucumbers, green bell pepper, red onion, garlic, red wine vinegar, olive oil, salt, and pepper. Mix well to combine.
- Blend the ingredients in a food processor or blender until smooth. You may need to do this in batches, depending on the size of your blender.
- Place the gazpacho in the refrigerator to chill.
- To serve, ladle the chilled gazpacho into bowls and top with a drizzle of olive oil and fresh herbs, if desired.
Both of these gazpacho recipes are delicious and easy to make. They are perfect for a summer lunch or dinner and are a great way to use up fresh vegetables from your garden or local farmers’ market. Try them out and let us know which one is your favorite!
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