Spanish Gazpacho with Croutons
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 slices toast
- 1 clove garlic
- 5 tablespoon oil
- 1 cucumber (s)
- 3 bell peppers, 1 each red, yellow, green
- 1 small onion (s)
- 400 ml tomato (s), sieved
- 1 tablespoon vinegar
- salt and pepper
- paprika powder
- some sugar
Print Recipe
Pin Recipe Instructions
- Roughly dice 4 slices of toast. Peel and finely dice the garlic. Mix both with 4 tablespoons of oil and let steep for about 30 minutes.
- Wash the cucumber and peppers. Clean the peppers. Peel the onion and cucumber. Cut about a third of the cucumber and bell pepper into fine cubes and set aside.
- Roughly dice the remaining two thirds of the peppers, the onion and the rest of the cucumber and finely puree with the soaked bread and the tomatoes. Season to taste and chill.
- Dice 4 slices of toast bread and fry in a little oil in a pan until golden brown.
- Serve the gazpacho well chilled with the finely diced vegetables and croutons.
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