Gazpacho with Garlic Croutons

Chilled gazpacho of blended tomato puree, green pepper, onion and cucumber with tomato juice, olive oil, vinegar, garlic and cumin, served with garlic croutons and garnishes. Serves 6.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Gazpacho with Garlic Croutons, photo coming soon
  • Prep 20 min
  • Cook 5 min
  • Chill 2 hr
  • Total 2 hr 25 min
  • Yield 6 servings

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Gazpacho is the cold Spanish vegetable soup made for hot summer days. In Sandra Mills's version, tomato puree, onion, green pepper and cucumber are blended, then stirred into tomato juice, olive oil, vinegar, garlic and a pinch of cumin and chilled for at least two hours.

She serves it with small bowls of homemade garlic croutons, chopped onion, chives, green pepper and cucumber, so everyone can add their own.

Ingredients

Soup

  • 2 cups canned tomato puree
  • 1 chopped onion
  • 1 chopped green pepper
  • 1 chopped cucumber
  • 2 cups tomato juice
  • 1/2 cup olive oil
  • 3 tablespoons vinegar
  • 1 clove garlic, finely minced
  • 1/4 teaspoon ground cumin

Croutons

  • 3 tablespoons butter or margarine
  • 1 garlic clove, minced
  • 1 cup small bread cubes

For serving

  • Chopped onion
  • Chopped chives
  • Green pepper cubes
  • Minced cucumber

Instructions

  1. Blend. Combine the canned tomato puree, onion, green pepper and cucumber in the jar of a blender. Blend at high speed or on the puree setting for 30 seconds. Pour into a large mixing bowl.
  2. Season. Mix together the tomato juice, olive oil, vinegar, garlic and cumin. Combine this with the pureed vegetable mixture.
  3. Chill. Refrigerate for at least two hours.
  4. Make the croutons. Melt the butter or margarine in a medium saucepan. Add the minced garlic. Toss in the bread cubes and stir and toss over medium heat until crisp and golden brown.
  5. Serve. Serve the gazpacho with small bowls of croutons, chopped onion, chopped chives, green pepper cubes and minced cucumber, so each person can add some of each to taste.

Tips

  • Gazpacho is best served very cold; chill the bowls too.
  • It keeps for 2 to 3 days in the refrigerator, and the flavor improves overnight.

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