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.

VegetarianNo added sugarMake-ahead

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

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

Bowl of chilled red gazpacho topped with croutons, with diced vegetable garnishes
  • Prep 20 min
  • Cook 5 min
  • Chill 2 hr
  • Total 2 hr 25 min
  • Yield 6 servings

Updated

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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.

Nutrition per serving (estimated)

290Calories
17 gCarbohydrates
3 gFiber
14 gNet carbs
4 gProtein
25 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

VegetarianNo added sugar

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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