Gazpacho with Croutons and Garlic
Soups • Spanish
Description
Gazpacho with Croutons and Garlic
Ingredients
- Orange Bell Peppers ½ piece
- Orange Bell Peppers ½ piece
- Garlic 2 cloves
- Courgette ½ piece
- Shallot 2 heads
- Tomatoes 3 pieces
- Fresh Mint 0 oz
- Mild Chili Spice ½ piece
- Red Wine Vinegar 0 fl oz
- Breadcrumbs 0 oz
- Ketchup 1 teaspoon
- Butter 0 oz
- White bread 0 oz
- Olive Oil to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Wash all the vegetables and herbs and dry them with a paper towel. Remove the seeds and stems from the peppers and chop them finely. Peel the cucumber and chop it finely. Chop the tomatoes (ideally, use 'Roma' tomatoes) finely. Peel the shallots and garlic and chop them finely. Also, chop the chili pepper and mint (set aside a couple of sprigs for garnish) finely.
Step 2
Set aside a couple of tablespoons of chopped sweet pepper and cucumber in a separate dish for adding to the finished soup. Place the remaining vegetables, mint, chili, vinegar, breadcrumbs, and ketchup into a large deep bowl, season with salt and pepper, and pour in 425 ml of ice-cold water; mix everything together. Then, process this mixture in batches in a food processor or blender until smooth. Pour everything into a pot and place it in the refrigerator to chill for 2–3 hours.
Step 3
While the soup is chilling, you can prepare the croutons. For this, melt 10 grams of butter in a skillet, mix it with 10 grams of olive oil, and add the diced white bread to the skillet. Fry the bread until golden brown, stirring and shaking the croutons constantly.
Step 4
Pour the chilled gazpacho into bowls. Drizzle olive oil over the soup and garnish with mint leaves. Next to each bowl, place the chopped sweet pepper, cucumber, and croutons in a small dish.
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