Gazpacho Soup
Servings: 4 cups
Calories: 206kcal
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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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
Instructions
How to Make gazpacho soup
- Combine all of the ingredients in a mixing bowl. Stir to combine. Place in the refrigerator to cool and marinade for 30 minutes.
- Place the ingredients in a high-speed blender, pureeing until smooth.
How to make the garnish
- Combine and mix.
- Allow to cool for 10 minutes.
How to Make Croutons
- Preheat the oven to 425 degrees
- Toss the bread, extra virgin olive oil, salt, and granulated garlic.
- Cook until a light golden brown.
Assembly
- 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.
Nutrition
Calories: 206kcal | Carbohydrates: 23g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 678mg | Potassium: 756mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2903IU | Vitamin C: 72mg | Calcium: 79mg | Iron: 2mg