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Fresh Spanish Gazpacho Recipe Easy Cold Tomato Soup with Crispy Croutons

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A refreshing and easy-to-make cold tomato soup featuring ripe tomatoes, fresh vegetables, and crispy garlic-infused croutons. Perfect for hot summer days and light meals.

Ingredients

Scale
  • 6 medium ripe tomatoes (preferably Roma or vine-ripened)
  • 1 medium cucumber, peeled and seeded
  • 1 large red bell pepper, seeded and chopped
  • 1/4 cup red onion, finely chopped
  • 2 garlic cloves, minced
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons sherry vinegar (or red wine vinegar)
  • Salt to taste
  • Freshly ground black pepper, a few cracks
  • 2 cups cubed day-old rustic bread (preferably sourdough)
  • 2 tablespoons olive oil (for croutons)
  • Optional garnishes: fresh basil or parsley leaves, diced avocado, drizzle of balsamic glaze

Instructions

  1. Wash and roughly chop 6 medium ripe tomatoes, 1 peeled cucumber, 1 red bell pepper, and 1/4 cup red onion. Mince 2 garlic cloves. This should take about 10 minutes.
  2. Add the tomatoes, cucumber, bell pepper, onion, and garlic into your blender or food processor. Pulse until smooth but still a little chunky—around 30 seconds to 1 minute. You want it silky but with some texture.
  3. Pour the blended mixture into a large bowl. Stir in 1/3 cup extra virgin olive oil, 2 tablespoons sherry vinegar, salt to taste (start with 1 teaspoon), and freshly ground black pepper. Mix well, then cover and refrigerate for at least 2 hours to let flavors meld and soup chill thoroughly.
  4. While soup chills, preheat your oven to 375°F (190°C). Toss 2 cups of cubed day-old rustic bread with 2 tablespoons olive oil and a pinch of salt. Spread on a baking sheet and bake for 10-12 minutes or until golden and crispy, turning once halfway through. For extra flavor, rub the bread cubes with a garlic clove before oiling.
  5. Once chilled, give the gazpacho a good stir. Taste and adjust vinegar, salt, or pepper as needed.
  6. Ladle the cold soup into bowls and top with a generous handful of crispy croutons. Add fresh basil or parsley if you like. Enjoy immediately.

Notes

If gazpacho tastes too acidic, add a tiny pinch of sugar to balance. For thinner soup, stir in a splash of cold water or tomato juice before serving. Use day-old rustic bread for croutons to ensure crispiness. Croutons can be prepared in a skillet if oven is unavailable. Make gazpacho up to 24 hours ahead but keep croutons separate until serving.

Nutrition

Keywords: gazpacho, cold tomato soup, Spanish soup, summer recipe, easy soup, healthy soup, vegan soup, gluten-free option

Find it online: https://blairrecipes.com/fresh-spanish-gazpacho-recipe-easy-cold-tomato-soup-with-crispy-croutons/