Iced Gazpacho with Homemade Garlic Croutons
Cool off on a warm day with this vibrant and refreshing Iced Gazpacho with Homemade Garlic Croutons, a classic Spanish cold soup reimagined with a gourmet twist. Made with ripe tomatoes, crisp cucumber, sweet red bell pepper, and a touch of red wine vinegar, this chilled treat boasts bold, garden-fresh flavors that are beautifully balanced. What truly sets this recipe apart is the golden, oven-baked garlic croutons tossed with parsley, adding a crunchy burst of flavor to every spoonful. Simple yet sophisticated, this no-cook soup is a time-saver with just 20 minutes of prep time and a quick 10-minute bake for the croutons. Perfect as a light starter, an elegant appetizer, or even the centerpiece for a casual lunch, this dish is a must-try for fans of healthy, seasonal cuisine.
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Recipe Information
Ingredients
- 6 large ripe tomatoes
- 1 large cucumber
- 1 large red bell pepper
- 0.5 medium red onion
- 2 garlic cloves
- 0.25 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 cup day-old bread (crust removed)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water
- 0.5 loaf French baguette (for croutons)
- 2 tablespoons olive oil (for croutons)
- 1 garlic cloves (for croutons)
- 1 tablespoon fresh parsley
Instructions
Prepare the gazpacho: Start by peeling the cucumber and removing the seeds from the cucumber, tomatoes, and bell pepper. Roughly chop all vegetables, including the red onion and garlic.
In a blender or large food processor, combine the tomatoes, cucumber, red bell pepper, red onion, garlic, day-old bread, olive oil, red wine vinegar, salt, and black pepper. Blend until smooth.
Check the consistency of the soup. If it’s too thick, add water a little at a time until your desired texture is achieved.
Taste the soup and adjust seasoning with additional salt or vinegar as needed.
Transfer the soup to a large bowl or container, cover, and refrigerate for at least 2 hours or until chilled.
Make the garlic croutons: Preheat your oven to 375°F (190°C).
Cut the baguette into 1/2-inch cubes and transfer them to a mixing bowl.
In a small bowl, mix the olive oil with one minced garlic clove. Drizzle this over the bread cubes and toss to ensure even coating.
Spread the bread cubes on a baking sheet in a single layer and bake for 8-10 minutes or until golden brown and crisp. Stir halfway through to ensure even cooking.
Remove the croutons from the oven and allow them to cool slightly. Sprinkle the croutons with chopped fresh parsley.
Serve the dish: Ladle the chilled gazpacho into bowls and top each serving with a handful of garlic croutons. Optionally, drizzle with a little extra-virgin olive oil or a sprinkling of fresh herbs. Serve immediately.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4244 mg | 184% | |
| Total Carbohydrate | 264.4 g | 96% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 52.4 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 4075 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
