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.

4
Servings
145
Calories Per Serving
Deliver Ingredients

Ingredients

For the croutons

  • slices day-old sourdough bread
  • 1  Teaspoon  olive oil
  • 1  Teaspoon  smoked paprika

For the soup

  • large cucumber, peeled, seeded, and chopped roughly
  • large tomatillos, husked and chopped roughly
  • large yellow bell pepper, seeded and chopped roughly
  • small yellow onion, diced roughly
  • 2  Cups  watercress, tough stems removed, chopped roughly
  • 1/2  Cup  chopped cilantro
  • 1  Tablespoon  kosher salt, plus more to taste
  • 2 1/2  Cups  water, or to taste
  • Freshly ground black pepper, to taste

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.

Nutritional Facts

Total Fat
5g
7%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
12mg
4%
Carbohydrate, by difference
16g
12%
Protein
11g
24%
Vitamin A, RAE
323µg
46%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
43mg
57%
Vitamin K (phylloquinone)
251µg
100%
Calcium, Ca
224mg
22%
Choline, total
15mg
4%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
66µg
17%
Iron, Fe
8mg
44%
Magnesium, Mg
59mg
18%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
203mg
29%
Selenium, Se
12µg
22%
Sodium, Na
461mg
31%
Water
222g
8%
Zinc, Zn
2mg
25%

Gazpacho Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Gazpacho Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Gazpacho Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.