Gazpacho with Garlic Croutons

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  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 35 min
  • Yield: 4 servings
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Ingredients

Soup:

8 beefsteak tomatoes, cut into 1/2-inch dice

5 cloves garlic

1/2 English cucumber, peeled, cut into coarse 1/2-inch dice

1/2 green bell pepper, stem and seeds removed, cut into coarse 1/2-inch dice

1/2 white onion, cut into coarse 1/2-inch dice

2 cups tomato juice

Kosher salt

1/2 cup extra-virgin olive oil

1/4 cup sherry vinegar

2 generous shakes of hot sauce, such as Tabasco

Garlic Croutons:

1/4 cup extra-virgin olive oil

3 cloves garlic

1 cup rustic white bread, crusts removed, cut into 1/4-inch dice

Kosher salt

Serving:

2 ears corn, kernels removed from the cob

1/2 English cucumber, peeled, cut neatly into 1/4-inch dice

1/2 green bell pepper, cut neatly into 1/4-inch dice

1/2 white onion, cut neatly into 1/4-inch dice

1/2 cup sour cream

Directions

  1. For the soup: In a large bowl combine the tomatoes, garlic and the coarsely chopped cucumbers, peppers and onions. Toss the veggies together. Using a blender or food processor in batches, puree the veggies with 1/2 cup of tomato juice in each batch until smooth. Season each batch with salt. Continue until all the veggies are pureed. If you have any tomato juice left, toss it into the mix, if not YAY!
  2. Add the olive oil, sherry vinegar and hot sauce to the puree and stir to combine. Taste and season with salt if needed (it will.) If the soup is a bit too vinegary add another pinch of salt (it offsets the acid). Stir, taste again and re-season if needed. Cover and refrigerate until the soup is cold, at least 1 hour.
  3. For the garlic croutons: Add the olive oil to a large saute pan. With the side of a large knife, smash the garlic cloves to break them. You should be able to smell the garlic....YUM!!! Add the smashed garlic cloves to the pan and bring it to medium heat. Cook the garlic until it is golden and very aromatic, 3 to 5 minutes, then remove it from the pan and ditch it. It has fulfilled its garlic destiny. Add the diced bread to the garlic-perfumed oil and cook until golden brown, about 5 minutes. Season with salt. Remove from the heat and reserve.
  4. To serve: Remove the soup from the fridge, taste it and adjust the seasoning if needed. (When things are cold they taste less, so do not be alarmed if the soup needs a little more salt.) Place the corn, all the finely diced veggies, croutons and sour cream in ramekins or little bowls and allow people to garnish their soup as desired. It's a DIY situation!!!
  5. Gazzzz-PACH-ooooooooo that's good!!!
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