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.

Carolyn Casner
Source: EatingWell Magazine, July/August 2013

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Recipe Summary

total:
2 hrs 20 mins
Servings:
6
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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; protein 5.3g 11% DV; carbohydrates 26.4g 9% DV; exchange other carbs 2; dietary fiber 4.2g 17% DV; sugars 8.1g; fat 10.6g 16% DV; saturated fat 1.4g 7% DV; cholesterolmg; vitamin a iu 1403.8IU 28% DV; vitamin c 38.8mg 65% DV; folate 29.3mcg 7% DV; calcium 64.5mg 7% DV; iron 1.9mg 11% DV; magnesium 28.1mg 10% DV; potassium 498.9mg 14% DV; sodium 517.8mg 21% DV; thiamin 0.2mg 21% DV; added sugar 2g.