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Gazpacho with garlic croutons
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Prep Time:
35 minutes
Cook Time:
5 minutes
Total Time:
40 minutes
Cool off with refreshing Spanish gazpacho instead of hot soup on a summer day.
Ingredients:
  • 1 Lebanese cucumber
  • 1 x 400g can diced Italian roma tomatoes, chilled
  • 1 large (about 280g) red capsicum, halved, deseeded, coarsely chopped
  • 1 fresh long red chilli, deseeded, coarsely chopped
  • Salt
  • 36.40 gm olive oil
  • 2 garlic cloves, crushed
  • 1 white bread roll, ends trimmed, cut into 2cm cubes
Instructions:
  • Peel a quarter of the cucumber into thin ribbons and set aside. Finely chop the rest of the cucumber. Blend chopped cucumber, tomato, capsicum, and chili in a blender until smooth. Season with salt. Chill the gazpacho in the freezer for 20 minutes, covered.
  • Heat oil in a large non-stick frying pan over medium heat. Cook garlic and bread, turning occasionally, until bread is golden brown, about 4-5 minutes. Remove from heat.
  • Pour the gazpacho into individual serving bowls. Top with crispy croutons and elegantly garnish with cucumber ribbons.

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