This easy gazpacho recipe is heaven on a hot day. Just puree everything in a blender and top the gazpacho with a drizzle of great olive oil. Source: EatingWell Magazine, July/August 2013

Carolyn Casner
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Ingredients

Gazpacho
Croutons

Directions

Instructions Checklist
  • To prepare gazpacho: Working in two batches, puree tomatoes, bread, cucumber, bell pepper, garlic, oil, vinegar, salt and pepper in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours and up to 2 days.

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  • To prepare croutons: Rub both sides of each slice of bread with garlic, then cut the bread into 1/2-inch cubes.

  • Heat oil in a large skillet over medium heat. Add the bread and cook, stirring often, until crispy. Sprinkle with pepper, salt and thyme. Serve the gazpacho garnished with the croutons.

Tips

Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 2 days. Finish with Steps 2-3 just before serving.

Nutrition Facts

220 calories; 10.6 g total fat; 1.4 g saturated fat; 518 mg sodium. 499 mg potassium; 26.4 g carbohydrates; 4.2 g fiber; 8 g sugar; 5.3 g protein; 1404 IU vitamin a iu; 39 mg vitamin c; 29 mcg folate; 65 mg calcium; 2 mg iron; 28 mg magnesium; 2 g added sugar;