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As the warm sun graces the long summer days, nothing quite hits the spot like a bowl of refreshing gazpacho. This chilled Spanish soup, brimming with vibrant flavors and colors, has become a beloved dish around the world, particularly during the sweltering months. Gazpacho is not only a feast for the eyes, but it also offers a nutritional punch, making it a perfect choice for health-conscious eaters looking to enjoy fresh produce.

Chilled Gazpacho with Croutons

Beat the summer heat with a refreshing gazpacho! This vibrant cold soup, hailing from Spain, features a delightful mix of ripe tomatoes, cucumbers, red bell peppers, and herbs, all blended to perfection. Packed with nutrients and low in calories, it's a healthy choice for warm days. Whether as a starter or a light meal, this simple recipe brings the taste of summer to your table. Elevate it with homemade croutons for added crunch and flavor!
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Ingredients
  

6 ripe tomatoes, cored and chopped into small pieces

1 large cucumber, peeled and diced into 1/2-inch pieces

1 red bell pepper, seeds removed and chopped

1 small red onion, diced

2 cloves garlic, minced finely

3 cups tomato juice (preferably low-sodium)

2 tablespoons red wine vinegar

1 tablespoon extra virgin olive oil

1 teaspoon Worcestershire sauce

Salt and freshly ground black pepper to taste

Fresh basil leaves for garnish

2 cups crusty bread (like a baguette), cut into small cubes

2 tablespoons olive oil (for croutons)

1 teaspoon garlic powder (for croutons)

Instructions
 

Prepare the Gazpacho Base: In a large mixing bowl, combine the chopped tomatoes, diced cucumber, red bell pepper, diced red onion, and minced garlic. Stir well with a wooden spoon to ensure all vegetables are mixed evenly.

    Blend the Mixture: Carefully transfer half of the vegetable mixture into a blender. Add 1.5 cups of tomato juice, red wine vinegar, olive oil, Worcestershire sauce, and a pinch of salt and pepper. Blend until the mixture is smooth and creamy. Pour this blended mixture back into the bowl containing the remaining chunky vegetables.

      Stir in Remaining Ingredients: Add the remaining 1.5 cups of tomato juice to the mixture in the bowl. Stir everything together well, ensuring all ingredients are combined. Taste the gazpacho and adjust the seasoning with more salt and pepper if needed. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 2 hours, or ideally overnight, to allow the flavors to meld beautifully.

        Make Croutons: Preheat your oven to 375°F (190°C). In a mixing bowl, toss the bread cubes with 2 tablespoons of olive oil and garlic powder until all pieces are evenly coated. Spread the bread cubes out on a baking sheet in a single layer for optimal crisping.

          Bake Croutons: Place the baking sheet in the preheated oven and bake for about 10-15 minutes. Keep an eye on the croutons, stirring them halfway through the baking time to ensure they become golden brown and crispy all over.

            Serve: Once the gazpacho has chilled and the flavors have developed, ladle it into serving bowls. Garnish each bowl with fresh basil leaves. Top with a handful of warm, crispy croutons for added texture. Enjoy your refreshing gazpacho as a perfect summer dish!

              Prep Time, Total Time, Servings: 20 mins | 2 hrs (chill) | 4 servings