Green Gazpacho with Spicy Croutons

Green Gazpacho with Spicy Croutons

Tami Hardeman


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

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.

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