Gazpacho with garlic croutons

Posted by adm On August - 16 - 2011

How to cook Gazpacho with garlic croutons


  • 1 Lebanese cuke
  • 1 x 400g can diced Italian roma tomatoes, chilled
  • 1 prominent (almost 280g) red pepper, halved, deseeded, coarsely sliced
  • 1 fresh long red chilly, deseeded, coarsely shredded
  • Saltiness
  • 2 tbs olive oil
  • 2 garlic cloves, low
  • 1 white bread scroll, ends cut, dig 2cm cubes

How to:

  • Use a vegetable peeler to slice one-quarter of the cucumber lengthways into thin ribbons and set aside until requisite. Use a sharp knife to finely chop the remaining cuke. Place the chopped cuke, tomato, capsicum and chilli in the jug of a liquidizer, and blend until smoothen. Taste and season with saltiness. Pour gazpacho into a plastic container. Cover with plastic wrap and place in the freezer for 20 minutes to frisson.

  • Lag, heat the oil in a large non-stick frying pan over medium passion. Add the garlic and bread and ready, turning occasionally, for 4-5 minutes or until bread is golden chocolate-brown. Remove from passion.

  • Ladle the gazpacho among serving bowls. Sprinkle with croutons and garnish with cucumber ribbon.

  • TrainŠ¹ timeŠ¹:30 min.

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