Garden Gazpacho Recipe with Garlic Croutons

This flavor-packed cold soup makes a great dinner starter or satisfying lunch. Top with garlic croutons.


| July/August 2004



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Piquant garlic, crisp red pepper, ripe tomatoes, onions and herbs put the zing in this perfect-for-summer gazpacho.

Photo By Joe Coca

This flavor-packed cold soup makes a great dinner starter or a satisfying lunch with bread and cheese. Make extra garlic croutons—they’re a tempting snack.

For more garlic-inspired recipes, read the original article, 7 Glorious Garlic Recipes

Garden Gazpacho Recipe

• 4 large tomatoes, peeled, cored, quartered
• 1 medium Vidalia, Walla Walla, or other sweet onion, quartered
• 1 red bell pepper, roasted, peeled, seeded, and cut into pieces
• 2 or 3 large garlic cloves, minced
• 1 cucumber, peeled and cut into 8 or 10 pieces
• 1 to 1-1/2 tablespoons balsamic vinegar or fresh lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon Angostura bitters
• 1/2 teaspoon salt, or to taste
• Fresh ground pepper
• 10 fresh basil leaves, minced
• Garlic croutons (recipe below)

1. In a food processor, combine tomatoes, onion, pepper, garlic, and cucumber. Pulse until almost smooth, leaving enough vegetable bits to make an interesting texture.

2. Stir in 1 tablespoon of vinegar or lime juice, olive oil, bitters, salt, pepper, and basil.

3. Refrigerate for at least an hour before serving. Remove from refrigerator about 20 minutes before serving and taste for seasoning; adjust with vinegar or lime juice, salt, or pepper. Serve cold garnished with croutons. Serves 6 to 8





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