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.

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
4g
6%
Sugar
4g
4%
Saturated Fat
1g
4%
Cholesterol
4mg
1%
Carbohydrate, by difference
22g
17%
Protein
5g
11%
Vitamin A, RAE
163µg
23%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
126mg
13%
Choline, total
11mg
3%
Fiber, total dietary
4g
16%
Folate, total
72µg
18%
Iron, Fe
8mg
44%
Magnesium, Mg
39mg
12%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
129mg
18%
Selenium, Se
8µg
15%
Sodium, Na
361mg
24%
Water
200g
7%
Zinc, Zn
1mg
13%

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.