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.


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.


Calories per serving:

134 kcal

Daily value:



  • Carbohydrate, by difference 23 g
  • Protein 5 g
  • Total lipid (fat) 3 g
  • Vitamin A, IU 1150 IU
  • Vitamin A, RAE 193 µg
  • Vitamin C, total ascorbic acid 17 mg
  • Vitamin D 1 IU
  • Vitamin K (phylloquinone) 2 µg
  • Ash 2 g
  • Aspartic acid 1 g
  • Calcium, Ca 119 mg
  • Carotene, alpha 4 µg
  • Carotene, beta 316 µg
  • Cholesterol 4 mg
  • Choline, total 12 mg
  • Cryptoxanthin, beta 95 µg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 4 g
  • Folate, DFE 106 µg
  • Folate, food 23 µg
  • Folate, total 72 µg
  • Folic acid 49 µg
  • Glutamic acid 1 g
  • Iron, Fe 8 mg
  • Lutein + zeaxanthin 13 µg
  • Magnesium, Mg 42 mg
  • Manganese, Mn 1 mg
  • Niacin 5 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 130 mg
  • Potassium, K 229 mg
  • Retinol 163 µg
  • Selenium, Se 8 µg
  • Sodium, Na 335 mg
  • Starch 13 g
  • Sugars, total 4 g
  • Water 224 g
  • Zinc, Zn 1 mg
Powered by USDA