Gazpacho with Croutons
⏳ Time
25 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
Recipe by Nikki Bell.
Ingredients
- Tomatoes - 5 pieces
- Orange Bell Peppers - 3 pieces
- Garlic - 3 cloves
- Onion - 1 head
- Olive Oil - to taste
- Salt - to taste
- Cucumbers - 3 pieces
- Ground Black Pepper - to taste
- Vinegar essence - to taste
- Spiced Tomato Juice - 1 qt
Step by Step guide
Step 1
Pour boiling water over the tomatoes, after a few minutes remove the skin, remove the seeds, peel the cucumbers, and deseed the peppers. Cut all the vegetables into large pieces and place them in a blender (in batches), add the onion and garlic, and pour in tomato juice for each batch, blending until a smooth liquid puree.
Step 2
Add olive oil to the blender with the vegetables, about three to four tablespoons for each batch. It should all be orange.
Step 3
Transfer to a pot, add salt, pepper, and a bit of vinegar, about three to four tablespoons. Mix well.
Step 4
Pour everything into a pot and refrigerate for a couple of hours. (It tastes even better the next day!)
Step 5
Make croutons by cutting white bread into small cubes (the smaller, the better). Place on a baking sheet, drizzle with olive oil, and bake in the oven until golden brown. Also, chop the cucumbers finely.
Step 6
Serve both separately, so guests can add to taste.
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