Gazpacho with croutons

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
3 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 2 Garlic cloves
  • 1 red pepper
  • 1 giant cucumber
  • 4 discs White bread
  • 6 Tomatoes (about 150 g each)
  • 3 TABLESPOONS Olive oil
  • 5 TABLESPOONS dry sherry
  • 125 ml Tomato juice
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 30 g Pine nuts
  • 7-10 Tbsp Basil

Directions

  1. 1

    Peel the garlic. Quarter the peppers, clean, wash and cut into large pieces. Wash the cucumber and dice coarsely, except for about 150 g. Peel 2 slices of white bread. Wash and clean the tomatoes and cut them into pieces except for 2.

  2. 2

    Put everything in a blender and puree. Add 2 tablespoons of oil, sherry and tomato juice and stir in. Season to taste with salt and pepper and chill. Dice 2 slices of bread. Roast the pine nuts in a pan without fat, remove.

  3. 3

    Heat 1 tablespoon of oil in a frying pan and fry the bread cubes. Cut 2 tomatoes in half, remove seeds. Dice the flesh. Cut remaining cucumber into small cubes. Arrange soup in bowls, sprinkle with bread, tomato and cucumber cubes and pine nuts.

  4. 4

    Garnish with basil. Add remaining side dishes.

Nutrition Facts

KCAL
270 kcal
CARBS
25 g
FATS
14 g
PROTEINS
7 g