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Gazpacho with garlic herb croutons recipe

Gazpacho with garlic herb croutons recipe


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  • Recipes
  • Dish type
  • Soup
  • Chilled soup
  • Gazpacho

This spicy soup is eaten cold. Serve with garlic herb croutons, if desired.

51 people made this

IngredientsServes: 5

  • 800g ripe tomatoes
  • 1 large cucumber, chopped
  • 1 green pepper, chopped
  • 2 cloves crushed garlic
  • 1 tablespoon finely chopped black olives
  • 80ml white wine vinegar
  • 60ml olive oil
  • 1 tablespoon tomato puree
  • 1 pint water
  • 1 small onion, chopped
  • 1 green peppers, diced
  • 2 spring onions, thinly sliced
  • 1 large cucumber, chopped
  • 2 hard-boiled eggs, chopped

MethodPrep:25min ›Extra time:3hr › Ready in:3hr25min

  1. Score a cross in the base of each tomato. Cover with boiling water for 1 minute, plunge into cold water, drain and peel away the skin. Chop the flesh so finely that it is almost a puree.
  2. Mix together the tomatoes, 1 of the chopped cucumbers, 1 of the chopped green pepper, garlic, olives, vinegar, oil and tomato puree, and season to taste. Cover and refrigerate for 2 to 3 hours.
  3. Use 500 to 600ml of chilled water to thin the soup to your taste. Serve chilled with the chopped onion, green pepper, spring onions, cucumber, boiled egg, herbs and croutons served separately for diners to add to their own bowls.
  4. To Make Garlic Herb Croutons: Preheat the oven to 180 C / Gas 4. Cut two slices from a loaf of bread (your choice). Remove the crusts and cut each bread slice into 16 cubes. In a bowl, mix together 3 tablespoons olive oil, 2 crushed cloves garlic, 1 tablespoon chopped fresh oregano, 2 tablespoons chopped fresh thyme, 1 tablespoon chopped fresh rosemary and a pinch of chili flakes. Add the bread cubes to the herbed oil and toss until all the oil has been absorbed. Lay the bread cubes in a single layer on a baking tray and bake in the oven for 10 to 12 minutes, or until the croutons are golden brown. Turn once during baking.

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Reviews & ratingsAverage global rating:(52)

Reviews in English (35)

by RONBROWN

I live in Spain and this was good! A definate keeper. I used rice vinager rather than the white wine (a little sweeter) and substituted tomato juice in place of the water/tomato paste. Many raves from my guests.-15 Jul 2002

by BRENDA-P

Really impressed -- as were our two guests. After a scorching hot day, this soupwas a pleasure to make as there is no standing over a stove! It tasted the wayI always imagine and hope a Bloody Mary will taste though the few times I'vetried them I was disappointed.Use RIPE tomatoes as it really does make a difference (I had just the usualunderwhelming grocery store tomatoes and set them in a sunny window for afew days till they were red). I knew they still weren't wonderful so used halffresh mixed with a can of chopped tomatoes in plain juice (skipped thetomato paste the recipe calls for as it seem a duplicate).I also had to substitue red wine vinegar for the white and didn't make all theextra toppings - but I did make bruscetta/croutons. To avoid fuss, I just slicedbaguettes into longer diagonal slices and brushed them with a mixed updressing of olive oil plus garden herbs (lots of oregano or marjoram, somethyme, a little rosemary) plus a pressed clove of garlic. I put them on a rackunder the broiler for just a few minutes and they were a wonderful complimentaryflavour (and it wasn't enough to warm up the kitchen!).It made four generous servings. We will definitely be making this again as allthe ingredients fit will fit the garden glut of tomatoes and peppers we predict!-16 Jul 2003

by APCOOKING

Good recipe, and very flexible. By that I mean, you can play with the amount of tomatoes, vinegar, cucumbers, etc. I don't use the tomato paste at all, nor the eggs or olives. I've added red peppers at the end, red onion rather than regular, etc. Very good, and fun to make. My sceptical husband is now a convert!-20 Jul 2005


GAZPACHO SOUP RECIPE - COLD TOMATO SOUP

8 large sun-ripened tomatoes,
4 cups chicken stock,
1 bell pepper of each color, red,
yellow and green peppers,
2 celery stalks,
1 cup sliced olives,
2-3 scallions,
1 Tbsp. freshly chopped parsley,
3 lemons, juiced,
1 teaspoon salt,
3 Tbsp. olive oil,
freshly baked garlic-herb croutons.

1. Core the tomatoes and drop them in boiling water for 1 minute, then transfer them in iced water and peel them.

2. Add the tomatoes, olive oil, chicken stock, lemon juice and 2 cups of iced water to a blender and blend them until smooth.

You can, instead, use a stick blender if you have one, which is even easier to use.

3. Chop the vegetables finely and add them to the soup.

4. Cover the gazpacho soup and keep it refrigerated for at least 1 hour to blend together the flavors.

5. Serve the gazpacho soup cold from the fridge with a handful of fresh croutons on top.

Please check my other recipe for Gazpacho Soup using different ingredients.


Eric Akis: Gobble up some gazpacho

Once or twice every summer, I like to make cold soup. Something savoury, well chilled and refreshing that perks up and pleases your palate and is perfect to serve on a warm day.

When deciding what to make, I get inspiration from seeing what local produce is available. When doing that last week, I could not ignore the bountiful display of B.C.-grown tomatoes, cucumber and peppers I saw for sale at my corner grocery store. I realized they could be used to make a very flavourful gazpacho, so I bought what I needed and was soon back home preparing it.

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Gazpacho is a Spanish-style cold soup first made eons ago in Spain’s Andalusia region. As noted in a previous story, according to the Oxford Companion to Food, gazpacho is derived from a concoction Arabs prepared when they occupied much of Spain from the eighth to 13th centuries. Several sources said the word gazpacho is of Arabic origin and means “soaked bread,” an ingredient still featured in gazpacho.

These days, there are two main styles of gazpacho, one made with lighter-in-colour ingredients that in North America is often called white gazpacho, and another made with tomatoes.

The latter style of gazpacho was first made in Spain when tomatoes were introduced from Mexico by Spanish colonizers.

When reviewing myriad recipes for tomato-based gazpachos, beyond containing tomatoes, no two seemed exactly the same. Not surprising for a soup that has been made for such as long time. For example, some were smooth, some were chunky, and others were somewhere in between, which is the route I took.

To make my version, skinned and seeded roma (plum) tomatoes, cucumber, green bell pepper, shallots, stock and panko (coarse breadcrumbs) were blended with flavourings, such as garlic, spices, olive oil and vinegar. Although the soup was blended, it’s not completely smooth and has a nice texture.

Beyond putting bread in some form in the soup, some versions of gazpacho, including mine, are also topped with croutons. To make them, I baked cubes of bread coated in olive oil and Parmesan cheese until golden and crispy.

My recipe yields about three cups of gazpacho, enough for two generous servings that could be enjoyed as a main course for lunch or dinner, or four smaller servings that could be served as a starter before the main course.

When making the gazpacho, remember that it needs to chill a while in the refrigerator before it is served. So, factor that in when plotting out when you’ll make it.

B.C. Summer Gazpacho with Parmesan Olive Oil Croutons

Surprisingly rich tasting cold soup is made with in-season B.C. ingredients, such as tomatoes, cucumber and bell pepper.

Preparation time: 40 minutes, plus chilling time
Cooking time: About one minute
Makes: Two main-course servings or four appetizer servings

3/4 lb. ripe roma (plum) tomatoes (about 4, depending on size)

1/2 medium green bell pepper, seeded and cubed

1/2 cup English cucumber, cut into 1/2-inch cubes

1 medium garlic clove, chopped

1/2 cup chicken or vegetable stock

1/2 cup vegetable cocktail, such as V-8

1 Tbsp + 1 tsp balsamic vinegar, or to taste

1 Tbsp extra-virgin olive oil

1/2 tsp smoked paprika (see Note 2)

• pinch or two red pepper flakes

• salt and freshly ground black pepper, to taste

1 Tbsp chopped, fresh Italian parsley, basil or oregano, or to taste

• Parmesan olive oil croutons (see recipe below)

Fill a medium-sized pot with six inches of water. Set pot over medium-high heat and bring to a boil.

Cut stem end out of each tomato. Now cut a shallow X into the blossom (curved) end of each tomato. Submerge tomatoes in the boiling water until the skins start to loosen, about one minute.

Lift tomatoes out of the water and set on a plate. When cool enough to handle, pull the skin off each tomato, they should slip off easily. Cut each peeled tomato in half. Now, with your fingers, pulls out and discard the seeds in the tomatoes.

Coarsely chop the seeded tomatoes and set them in a food processor. Add the bell pepper, cucumber, shallot, garlic, vegetable cocktail, panko, vinegar, oil, cumin, paprika and pepper flakes. Pulse until the vegetables are finely chopped.

Transfer soup to a bowl and season with salt and pepper. Tightly cover and chill the gazpacho at least four hours, or up to one day.

When ready to serve, stir and then taste the gazpacho again and add more salt and pepper, as needed. You can also thin the gazpacho with a bit more stock, if it has overly thickened while sitting in the refrigerator.

Ladle the gazpacho into chilled bowls and serve with a bowl of the croutons.

Note 1: Panko are coarse breadcrumbs sold in the ethnic foods aisle of grocery stores.

Note 2: Smoked paprika is sold in the bottled herb and spice of supermarkets. It gives the soup a richer colour and a pleasing hint of smoke in its taste.

Parmesan Olive Oil Croutons

Nicely flavoured, golden, crispy croutons can be set on gazpacho or other soup. The croutons can also, of course, be used on salads. This recipe could be doubled or further expanded — something you might wish to do if you like having croutons at the ready to use on a soup or salad.

Preparation time: 10 minutes
Cooking time: 20 to 22 minutes
Makes: Two cups

2 cups white bread, cut into small 1/2-inch cubes

2 Tbsp extra-virgin olive oil

1/4 cup freshly grated Parmesan

Preheat oven to 350 F. Line a baking sheet with parchment paper, unless non-stick.

Place bread in a bowl. Add oil, cheese, oregano and garlic powder and toss to combine.

Spread bread in a single layer on the baking sheet. Bake 10 minutes, and then give bread a stir. Bake 10 to 12 minutes more, or until you have golden croutons.

Cool croutons to room temperature. Once cooled, transfer to a tight-sealing jar and store at room temperature until needed for the gazpacho or other use. The croutons will keep at least a week.

Eric Akis is the author of eight cookbooks. His columns appear in the Life section Wednesday and Sunday.


A DIFFERENT, DELICIOUS (AND EASY) GAZPACHO

Q. The Palm Beach Charley's Crab serves a truly superb and different gazpacho and we would love to have the recipe so that we can enjoy it more often than we have the opportunity to visit the restaurant.

Consequently, we'd much appreciate it if you could persuade their chef to make the recipe available to your readers. (Please note, by the way, that Charley's Crab in Fort Lauderdale uses a different recipe and not the one we are looking for.) -- George Rausch, Boca Raton

A. And here is that excellent gazpacho recipe from the Palm Beach Charley's Crab, 456 S Ocean Blvd., Palm Beach, 561-659-1500, thanks to executive chef Jeff Freitas.

I have chopped my way through many gazpacho recipes over the years, enjoying every one. But frankly, I did not see much difference in any of them. However, my tasters and I were treated to one of the most flavorful, refreshing and original versions of this chilled soup when we tried Charley's Crab's recipe. Instead of having to chop and measure the various ingredients such as vinegar, lemon juice, oil, sugar, etc., called for in most gazpacho recipes, Freitas replaces them with Wishbone Italian dressing. This gives the soup a taste explosion like no other.

The croutons can be made days ahead and kept in an airtight container. I like to make herbed croutons rather than just plain ones. They go well with most soups and salads, so I've included my favorite crouton recipe here.

Vegetable mixture enhances fish flavor

Q. What ingredients and steps could be employed to make salmon and other fish more appetizing? -- Clare Caust, Pompano Beach

A. The recipe I fall back on when I want to serve most any fish in a simple but simply delicious way is one from my out-of-print cookbook, The Low-Cholesterol Food Processor Cookbook (Doubleday, 1980). It is called Fish Mirepoix. A mirepoix is a mixture of chopped vegetables used to heighten the flavor of meat, fish and shellfish dishes.

I have used this method with the milder and more delicate fish such as flounder, orange roughy and catfish, as well as firmer fish such as snapper, tilapia, salmon and sea bass.

Cornstarch cookies melt in your mouth

Q. I had a wonderful and easy cookie recipe called Melting Moments for ages, but now I cannot track it down. I remember it called for cornstarch as one of the main ingredients. -- Letty Conboy, Fort Lauderdale

A. I do have a cookie recipe called Melting Moments that has cornstarch as one of the ingredients. I think this version was developed by the Argo Co. many years ago and keeps reappearing from time to time. The cookies are aptly named because they do melt in your mouth.

A pea soup made the French Canadian way

Q. I am looking for a recipe for a French Canadian pea soup made with whole yellow peas and no ham. It is usually made with salt pork or pork sausage. This is very popular with French Canadians in New England. -- Marjorie Gordon, Coral Springs

A. One of our favorite French Canadian pea soup recipes was shared with our Pleasures of Cooking Cuisinart staff for publication back in the late '70s. It came from Janice Murray Gill, who had a cooking school in Montreal. She worked with us on a delightful article she called a "French Canadian Supper." That pea soup was the highlight of the article. It is such an uncomplicated recipe for such tasty results.

Steamed cheeseburgers are a Connecticut thing

Q. I was born and raised in Connecticut and traveled throughout Connecticut, Massachusetts and Rhode Island before retiring to North Lauderdale. There were two restaurants where I often stopped for lunch or supper: O'Brien's in Middletown and Ted's in Meriden. They both served a steamed cheeseburger. They were made in a small oven over a large round pot of boiling water. Both meat and cheese (cheddar) were placed on small trays and steamed, then put on a sliced kaiser roll with some ketchup and a slice of Bermuda onion. When you were finished you looked for the "pearly gates," they tasted so good. Do you know of any restaurant that might sell something like this? -- Bryan Baker, North Lauderdale.

A. I was intrigued by Baker's letter and after a bit of research, I located Daleco Inc., a company in Meriden., Conn., that sells those New England Cheeseburger Chests that make the steamed burgers.

I spoke with Daleco owner Bob Gattilia, who gave me a little background. Bob was retired when he bought the company in 1979 from the original manufacturer. The formal name of the "chest" is Burg'r Tend'r, and there has been an ongoing debate between people in Middletown and Meridan, Conn., over where these steamed cheeseburgers originated.

Bob went through his files but couldn't find anyone in Florida who had bought one of these ovens. However, visitors to Meriden have bought and carried them to such far-flung places as Kili, Mont. Buckeye, Ariz. and Lake Placid, N.Y. There are both home and commercial ovens available. For additional information, contact the company at Daleco, Inc., P.O. Box 200, Meriden, CT 06450 203-269-7333 e-mail [email protected]

1/2 cup cornstarch (Argo preferred)

1/2 cup confectioners' sugar

3/4 cup stick margarine, at room temperature

In a mixing bowl, combine flour, cornstarch and confectioners' sugar. In another bowl, beat margarine on medium speed with an electric mixer until smooth. Add dry ingredients and beat until well-combined. Refrigerate at least 1 hour or until firm.

Preheat oven to 300 degrees. Shape dough into 1-inch balls and place about 1 1/2 inches apart on ungreased baking sheets. Flatten lightly with a floured fork. Bake in center of oven about 20 minutes or until edges of cookies are lightly browned. Transfer to wire racks to cool completely. Makes about 36 cookies.

Per cookie: 60 calories, 58 percent calories from fat, .41 gram protein, 6 grams carbohydrates, .11 gram total fiber, 4 grams total fat, no cholesterol, 45 milligrams sodium.

PALM BEACH CHARLEY'S CRAB GAZPACHO

WE USED DEL MONTE PEELED, DICED TOMATOES. THE TOMATOES SEEMED LARGE, SO WE STRAINED THEM, SAVING THE JUICE, AND CUT ANY LARGE PIECES INTO SMALLER ONES. USE A GOOD BLENDER OR YOUR FOOD PROCESSOR FITTED WITH THE METAL BLADE TO CHOP VEGETABLES. START WITH PARSLEY IN A DRY WORK BOWL.

3 large cucumbers, peeled and seeded

1 cup packed fresh parsley leaves, finely chopped

2 medium green bell peppers, seeded and finely chopped

2 medium onions, peeled and finely chopped

5 medium garlic cloves, peeled and finely chopped

5 cups undrained peeled, diced, canned tomatoes

2 cups Wishbone Italian salad dressing

2 teaspoons salt, or to taste

1 teaspoon fresh-ground black pepper, or to taste

1 teaspoon sugar, optional

60 Herb Croutons (recipe given)

Finely chop 2 1/2 of the cucumbers. Place chopped cucumbers, parsley, bell peppers, onions, garlic, tomato juice, tomatoes, salad dressing, salt, pepper and sugar in a nonreactive large mixing bowl. Mix well and refrigerate several hours or overnight to chill well. Taste for seasoning.

To serve, stir well and divide among 10 bowls. Place 1 tablespoon sour cream in the center of each and surround with 6 croutons and a few pieces diced cucumbers. Makes 10 servings.

Per serving (without Herb Croutons): 323 calories, 74 percent calories from fat, 4 grams protein, 18 grams carbohydrates, 3 grams total fiber, 27 grams total fat, 8 milligrams cholesterol, 1,243 milligrams sodium.

Per serving (with Herb Croutons): 373 calories, 71 percent calories from fat, 4 grams protein, 23 grams carbohydrates, 3 grams total fiber, 29 grams total fat, 11 milligrams cholesterol, 1,311 milligrams sodium.

3 tablespoons margarine or butter

2 medium ribs celery, coarsely chopped

1 small onion, peeled and coarsely chopped

1 medium carrot, peeled and coarsely chopped

1/2 green bell pepper, seeded and coarsely chopped

1/4 teaspoon dried tarragon or other suitable herbs

1 1/2 pounds fish fillets, cut into 4 serving pieces

Chopped parsley, for garnish

In a nonreactive heavy skillet just large enough to hold fillets in a single layer, melt margarine or butter over medium heat. Add vegetables and tarragon cook, stirring, about 6 minutes, or until softened but not brown. Lay fillets over vegetables and pour wine over all. Sprinkle with paprika. Bring mixture to a boil. Cover, reduce heat and simmer 10 minutes or until fish is just cooked through. Serve fish with some of mirepoix or vegetables and sprinkle with chopped parsley. Makes 4 servings.

Per serving: 240 calories, 39 percent calories from fat, 29 grams protein, 6 grams carbohydrates, 2 grams total fiber, 10 grams total fat, 80 milligrams cholesterol, 251 milligrams sodium.

JANICE'S FRENCH CANADIAN PEA SOUP

INSTEAD OF THE USUAL HAM BONE OR SMOKED HAM HOCK, THE FAMILIAR FLAVORING FOR MOST AMERICAN VERSIONS, A PIECE OF SALT PORK IS USED TO FLAVOR THIS SAVORY PEA SOUP. SERVE WITH THE THIN-SLICED SALT PORK AND DILL PICKLES.

1 pound dried yellow split peas

1 pound salt pork, in one piece

1/2 teaspoon summer savory

Wash and soak peas according to package directions. Drain and place in a large saucepan with 2 quarts water. Add pork, onions and savory. Bring to a boil over medium-high heat, skimming any foam that develops.

Partially cover and simmer 1 1/2 hours. Check if pork is tender. Remove pork, let cool, wrap well and refrigerate. Continue simmering soup an additional 11/2 hours. Remove half the peas and puree in a food mill or rub through a sieve. Return puree to pot, leaving rest of peas whole. Taste for seasoning, adding salt as desired. Thin-slice chilled meat, if desired, and serve alongside soup. Makes about 6 cups.

Per (1-cup) serving: 256 calories, 27 percent calories from fat, 13 grams protein, 34 grams carbohydrates, 13 grams total fiber, 8 grams total fat, 8 milligrams cholesterol, 977 milligrams sodium.

Have a cooking question? Need some nutrition advice? Trying to track down a long-lost recipe? Send your questions (include phone number) to You Asked for It, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. No personal replies.


Mix and Match Gazpacho

Grilled Vegetable Gazpacho, Tropical Fruit Gazpacho, Green Herb Gazpacho, Red Tomato Gazpacho, White Almond Gazpacho, Chunky Cherry Gazpacho, Smooth Gazpacho — will the Original Gazpacho please step forward and show some ID?

Hm, a passport of Spanish origin the name reading “White Almond Gazpacho.” The case is closed. This Antonio Banderas of the cold soup world is, indeed, Gazpacho Verity.

Food historians and various web sites — such as the scholarly CliffordAWright.com — agree, and trace gazpacho’s antecedent to “… a soup during the time when Spain was part of the Islamic world in the Middle Ages, a soup the Spanish call an ajo blanco, which contained garlic, almonds, bread, olive oil, vinegar, and salt.”

No tomatoes? Perhaps you’ve always thought, as have I, that tomatoes were the backbone of this classic Spanish soup. But the fruit (tomatoes are a fruit) is a New World crop and did not find its way to Spain until the 16th century. It was during this era that Gazpacho Fusion-Confusion was born, and continues to this day.

In contemporary Spain, one savors tomato-based gazpacho enriched with raw and hard-cooked eggs, slivers of Serrano ham and often seafood. And of course the original version, the traditional ajo blanco, is still popular and is served sweetened with grapes or melon.

Check the Internet — more recipes for gazpacho have been penned than Spain has cathedrals. The only common denominator I’ve found is the soup is always served chilled.

But not everyone is enamored with this venerable Andalusian classic. I have friends who make no apologies when sharing their contempt of my favorite summer cooler.

And then there are the naysayers who deride it as the “unmeal” that leaves them feeling “unfed.” If the soup is too thick, they complain it’s like eating salsa without the chips. Too thin, and they wonder why the waiter forgot the vodka, and put their Bloody Mary in a bowl. And so it goes on… yadda, yadda, yadda.

I bristle at these comments. I’ve never met a gazpacho I didn’t like, especially in the summer. I’ve made gazpachos using stale bread soaked in beer, which lends a marvelous tang and viscosity. Gazpachos made with tangy tomatillas, fiery jalapenos and cilantro hits just the right note on a summer day, especially delicious when paired with quesadillas.

This Shrimp and Avocado Gazpacho is a recipe to prepare when summer lays thick and heavy on the vine, when the sun blazes hot, and humidity has zapped your energy. Aside from the shrimp, it’s a no-cook recipe — light and carefree — a recipe without control needs a recipe of non-commitment.

It’s a soup for those of us too laid-back to hassle with a blender, much less a sieve. In short, this is a lazy girl’s gazpacho. (If you’d prefer adding a bit more “oomph”, stir sour cream and croutons into the brew — freshly made, using artisan bread with olives, if possible.)

We Americans like snagging European imports and crafting them to suit our palates I am no exception. So if Starbucks can call those whipped cream concoctions “lattes” and Chef Boyardee has artistic license to fill cans with “spaghetti,” by golly, I can christen this recipe “gazpacho” without apology.

After all, Wikipedia says gazpacho is just a cold Spanish tomato-based raw vegetable soup. If only it were that simple.


Gazpacho with homemade herby croutons

When I had dinner at my favourite restaurant the other day, I was served a little shot glass with gazpacho for an appetizer. Up till then, I have to admit, I always found gazpacho to be a bit of a dull dish, a mixture which wouldn’t make up its mind between being a cold drink and a watery vegetable puree. But what I was tasting here was a celebration of fresh and savoury flavours, making me wonder whether we were talking about the same dish. Could this be the result of simply whizzed raw tomatoes?

The chef’s secret sadly stayed in the kitchen, but this shot glass left me inspired to renew my opinion on the dish and to try and find out if I could achieve this much flavour with our late summer harvest. With the wonderfully ripe tomatoes to be found in the gardens and stores at the moment, this would be the best time to give gazpacho a second chance.

As I started to look into the possible ways to prepare the pile of beautiful tomatoes spread out on my work top, I was surprised to discover that this dish I had denounced as being dull was in fact the topic of vehement online discussions. On the most authentic mode of preparation, the colour and flavour it should have and the ingredients it absolutely had to or shouldn’t contain: bread or no bread, a little or lots of olive oil, green Spanish peppers or just regular ones, added or absent onions, chillies and olives and, a nice modern twist according to some, while a terrible idea according to others, the addition of fruits.

In order to choose a direction amongst all these strong opinions, I headed into the kitchen and tried a few of the basic modes of preparation. Originally, this cold Spanish soup is said to have been made with whichever vegetable being ripe and available at the time, fixed elements being bread, garlic, olive oil and water. The most common modern ingredients are tomatoes, peppers and cucumber, so that’s where I started. Since I wasn’t sure if bread wouldn’t make the soup starchy and bland, I first whizzed only the vegetables and the garlic. The resulting mixture had a wonderful flavour, but after straining it soon separated into liquid and solids. As it turned out, the addition of pre-soaked and squeezed bread to the blender didn’t affect the flavour, but it made the soup nicely creamy and homogeneous. Apparently, this isn’t a classic element for nothing.

The addition of olive oil varies among different recipes from none at all to almost a third of the total amount of soup. Healthy and good as olive oil may be, I personally favour primarily tasting the vegetables. So I’ll tip it in, but in rather moderate amounts…

The answer to the question whether or not to use ready-made passata or canned tomatoes as a base or to add tomato puree in order to enhance the flavour, in my case is mainly a matter of principle. In my opinion, the goodness of gazpacho is the pure flavour of terribly ripe, fresh tomatoes and if they’re not available, I’d rather opt for making a different dish altogether. In that respect it seems to be a happy coincidence that tomatoes are at their best in that warm summer period when you most want cool, light, savoury snacks.

Then there’s the practical aspect of cooling. Many recipes end with the “serve with ice cubes” tip, which makes the soup look fresh and nice, but also dilutes the flavour. In order to prevent that last bit, I freeze part of the soup in an ice cube tray while the rest of it cools in the fridge: ice-cold, full-flavoured soup guaranteed.

It’s fun to see how many routes you can take with this dish. Many of the points of dispute appear to be taste-dependant. The addition of red or white onion, for example, turns out not to be mine. Instead of these, Gordon Ramsay chooses to blitz spring onions with the rest of the veg. In the end I like it best if the oniony flavour is added apart, for example by sprinkling over sliced spring onions or chopped chives.

And watermelon, beetroot or cherry gazpacho? I’ll postpone these for now, although I’m curious to hear your opinions and experiences in this area! Below you’ll find the recipe for a classic savoury gazpacho, made according to my taste. Served in little shot glasses with a homemade herby crouton, the way it was served to me at the restaurant.

Gazpacho with homemade herby croutons – makes about 1 liter

  • 100 g white bread, crust removed, roughly torn and soaked in cold water for half an hour
  • 1 kg ripe cherry tomatoes or larger vine tomatoes, roughly chopped
  • 1 medium-sized cucumber, or, for extra flavour, 3 small ones, peeled and roughly chopped
  • 1 Romano pepper, seeds removed
  • 1 plump garlic clove
  • 1 red jalapeño, seeds removed (optional)
  • 75 ml olive oil
  • 1-2 tbsp. sherry vinegar
  • salt to taste
  • freshly ground black pepper
  • 75 ml olive oil
  • 10 g basil
  • a few sprigs of oregano
  • 2 slices of white bread, crusts removed
  • sea salt
  • freshly ground black pepper

topping to taste, for example:

  • small cubes of cucumber, tomato or pepper
  • finely sliced spring onions
  • finely diced black olives
  • chopped green herbs
  • whole basil or oregano leaves

Tip the tomatoes, cucumber, pepper, garlic and jalapeño in a blender and whizz until smooth. Squeeze the water from the bread, add the pieces to the blender, then whizz for a few more seconds.

Pour the mixture into a fine sieve over a bowl. Strain the soup, using a wooden spoon to push the liquid through. Discard the solids. Season the soup with the vinegar, salt and freshly ground pepper.

If you want to serve the gazpacho really cold and in larger glasses, pour a little of it into an ice cube tray and put it in the freezer. Mix the rest of the soup with the olive oil. Cover the bowl with cling film or pour the soup into a glass jug, then put it in the fridge for at least two hours.

Meanwhile, prepare the croutons. Heat the oven to 190 o C/375 o F/gas 5.

Finely chop the basil and oregano leaves and stir them through the olive oil. Cut the bread into long, ½ cm-thick strips. Brush them with the herb oil and put them onto a lined baking sheet. Sprinkle with sea salt and freshly ground black pepper, then bake them for about 15 minutes until golden and crisp. Cool the croutons on a sheet of kitchen paper.

Serve the gazpacho in large glasses for lunch, with a frozen gazpacho cube for additional cooling. Alternatively, serve it in small shot glasses for a refreshing starter, with a herbed crouton and an oregano leaf. Drizzle over a few drops of the herb oil and garnish with the toppings of your choice.


1. Cut the tomatoes, scallions, cucumber, and onion in large pieces and place them in a food processor fitted with the steel blade. Add the garlic and pulse until the soup is coarsely pureed. Place it in a large bowl and whisk in the vinegar, olive oil, celery salt, red pepper flakes, tomato paste, tomato juice, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Cover with plastic wrap and chill for 4 hours or overnight.

2. When ready to serve, preheat the broiler and place the top rack 5 to 7 inches from the heat. Cut 6 (1/2-inch-thick) diagonal slices from the baguette. Place on a sheet pan, brush with olive oil, and broil for 1 to 2 minutes on one side. Turn the slices, spread with the goat cheese, and broil for another minute, until the cheese is warm and the bread is toasted. Serve big bowls of cold soup with a warm goat cheese crouton and a drizzle of olive oil.


    • 3 cups finely diced plum tomatoes, juices reserved
    • 2 cups finely diced cucumbers, peeled and seeded
    • 1 1/4 cups finely diced onion
    • 1 cup finely diced red bell pepper
    • 1 tsp minced garlic
    • 2 tbsp tomato paste
    • 2 tbsp extra-virgin olive oil
    • 2 tbsp minced fresh herbs (tarragon, thyme, or parsley)
    • 3 cups canned tomato juice
    • 1/4 cup red wine vinegar, or as needed
    • Juice of 1/2 lemon, or as needed
    • 1/4 tsp salt, or as needed
    • 1/4 tsp cayenne pepper, or as needed
    • 1 cup tiny croutons
    • 1/2 cup thinly sliced chives or scallion greens
    1. 1. Reserve 2 tablespoons each of the tomatoes, cucumbers, onion, and pepper for the garnish.
    2. 2. Puree the remaining tomato, cucumber, onion, and pepper in a food processor or blender along with the garlic, tomato paste, olive oil, and herbs until fairly smooth but with some texture remaining.
    3. 3. Transfer the puree to a mixing bowl. Stir in the tomato juice, the red wine vinegar, and lemon juice. Season with salt and cayenne to taste. Cover and chill thoroughly, at least 3 hours but preferably overnight.
    4. 4. After chilling, check the seasoning and adjust as needed. Serve in chilled bowls, garnished with the reserved vegetables, croutons, and chives.

    Reprinted with permission from One Dish Meals, by The Culinary Institute of America., © 2006 Lebhar-Friedman Books


    By Jo Pratt for MailOnline
    Updated: 22:32 BST, 5 June 2009

    This delicious iced gazpacho soup with herb croutons can be prepared in advance and left chilling while you wait for your guests to arrive

    • 1kg ripe plum tomatoes,quartered and seeds removed
    • 1 Spanish onion, roughly chopped
    • 3⁄4 cucumber (about 20cm)
    • 1 large red pepper, quartered
    • 3 cloves of garlic, crushed
    • 21⁄2 thick slices of old white bread, crusts removed
    • 750ml passata
    • 4tbsp extra-virgin olive oil, plus extra for drizzling
    • Dash of Tabasco sauce
    • 11⁄2tbsp sherry vinegar (or white wine vinegar)
    • Sea salt and freshly ground black pepper
    • 1tbsp chopped flat-leaf parsley
    • Ice cubes, to serve
    • 4 thick slices of white bread
    • 3tbsp olive oil
    • 2tsp mixed dried herbs
    • 1tsp sea salt

    Preheat the oven to 220˚C/gas 8. Place the tomatoes, onion, 3⁄4 of the cucumber,
    3⁄4 of the pepper, garlic, bread, passata, olive oil, Tabasco and sherry vinegar in a
    blender and whizz until smooth. Season, then chill in the fridge for 1 to 2 hours.

    Remove the crusts from the bread and cut into 1cm-thick strips, then cut each in
    half to give you small fingers. Toss with the olive oil, herbs and salt. Tip onto a
    baking tray and bake in the oven for 10 to 12 minutes until golden and crunchy and
    leave to cool.

    Remove the soup from the fridge – add a little cold water if it’s too thick. Cut the
    remaining cucumber and pepper into small cubes and mix with the parsley.

    Ladle the soup into bowls. Add an ice cube or two to each one and spoon some
    of the cucumber and pepper into the middle. Drizzle a little olive oil around the
    outside, add a twist of pepper and serve with the croutons.


    GAZPACHO SOUP RECIPE

    1 kg. ripe tomatoes
    2 cloves garlic
    2 shallots, chopped
    1 tsp. chopped cilantro
    2 limes, juiced
    2 tbsp. extra virgin olive oil
    1 medium cucumber, peeled and seeded
    1 green pepper, chopped
    1 tbsp. red wine vinegar
    1/2 tsp. chilli flakes
    2 tsp. Worcestershire sauce
    1 cup ice-cold water
    salt and pepper to taste.

    1. Core the tomatoes and dip them in boiling water for 1 minute, then transfer them in iced water, so you can easily peel them.

    2. Dice the tomatoes and put them in a food processor.

    3. Add the remaining ingredients and blend until smooth.

    4. Serve the Gazpacho soup with freshly made garlic and herb croutons on top.

    Tip: If you prefer chunky gazpacho soup, chop some of the cucumber and peppers and mix them with the soup after blending.

    Interesting Info About The History Of Gazpacho Soup:

    The gazpacho has been known long before the introduction of tomato in Europe. The original ingredients for gazpacho were stale bread, olive oil, garlic, salt and vinegar. Only after the Spaniards brought the tomato from the Americas, it became part of the gazpacho recipe as we know it today.


    Watch the video: Πώς φτιάχνουμε κρουτόν. Άκης Πετρετζίκης (November 2022).