Green Gazpacho with Spicy Croutons

Green Gazpacho with Spicy Croutons
Staff Writer
Green Gazpacho with Spicy Croutons

Tami Hardeman

Green Gazpacho with Spicy Croutons

Delicious and easy-to-make, this chilled soup is perfect for those hot sunny days when all you want is something cool and refreshing to eat.

This soup will last three to four days in a tightly sealed container. I recommend letting it chill down and percolate together for three to four hours up to overnight before serving — the flavors really meld together.

Click here to see 9 Great Gazpacho Recipes to Help You Chill Out.

Directions

For the croutons

Preheat the oven to 375 degrees.

Remove the crust from the sourdough slices. Cut the bread into ½-inch cubes. Toss with the olive oil and smoked paprika. Scatter evenly on a baking sheet and bake until toasty and light brown, 4-5 minutes depending on your oven.

For the soup

In a large mixing bowl, combine the first 6 ingredients, season with the salt, and stir. Cover tightly, and refrigerate for 30-60 minutes to allow the flavors to meld.

Then, remove from the refrigerator and pour everything, including any juices that have accumulated in the bowl, into the bowl of a large capacity food processor or high powered blender. Whiz until it starts to break up.

Pour the water into the food processor/blender gradually until the mixture reaches the desired consistency (you may need more or less water). Season with salt and pepper, to taste, and serve with the croutons.