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GAZPACHO FEATURED IMGAE II
Those Vegan Chefs

Gazpacho Soup

5 from 1 vote
As the temperature rises and the sweltering heat of summer envelops us, there's nothing quite as delightful as a chilled bowl of gazpacho soup to soothe and revitalize our senses. 
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Prep Time 20 minutes
Cook Time 10 minutes
marinating time 30 minutes
Total Time 1 hour
Servings: 4 cups
Course: Appetizer, Soup, Starter
Cuisine: American, Spanish
Calories: 206
Ingredients Method

Ingredients
  

  • 2 pounds Roma tomatoes
  • 1 red bell pepper
  • 1 small English cucumber peeled
  • ¼ cup red onion diced
  • 1 ½ cups white bread
  • 1 garlic cloves
  • 2 Tbsp red wine vinegar
  • 1 tsp salt kosher
  • ½ tsp cumin
  • 3 Tbsp olive oil extra virgin
Garnish
  • basil, chopped
  • diced cucumber
  • diced bell pepper
  • croutons
Croutons 
  • 2 Tbsp olive oil extra virgin
  • 1 ½ cups white bread cubed
  • ½ tsp salt kosher 
  • ½ tsp granulated garlic

Method
 

How to Make gazpacho soup
  1. Combine all of the ingredients in a mixing bowl. Stir to combine. Place in the refrigerator to cool and marinade for 30 minutes.
  2. Place the ingredients in a high-speed blender, pureeing until smooth.
How to make the garnish
  1. Combine and mix.
  2. Allow to cool for 10 minutes.
How to Make Croutons
  1. Preheat the oven to 425 degrees
  2. Toss the bread, extra virgin olive oil, salt, and granulated garlic.
  3. Cook until a light golden brown.
Assembly
  1. Pour the soup into a bowl. Spoon the diced garnish in the middle. Garnish with the croutons, and drizzle extra virgin olive oil over the top of the soup.