The Best Recipe for Summer: Cold Spanish Gazpacho Soup

bread

🥗Healthier: whole grain bread

💰Cheaper: croutons

Whole grain bread adds fiber while croutons are more affordable.

Quarter the tomatoes.

Cut a small piece of cucumber for garnish and a larger piece for the soup, roughly chop the larger piece.

Half the red bell pepper, de-seed, and roughly chop.

Peel and quarter half of the red onion.

De-seed the chili and roughly chop it.

Peel the garlic and roughly chop the coriander.

Add all vegetables into a large mixing bowl.

Grate in the garlic and zest the lemon, avoiding the white part.

Juice half of the lemon and add it to the mixing bowl along with two tablespoons of olive oil and coriander.

Blend the soup using an immersion blender or a mixer until smooth.

Season with salt and pepper to taste, adjusting as necessary.

Chill the soup in the fridge for at least an hour.

Slice the ciabatta bread into thin slices.

Prepare garlic herb butter by pressing garlic into soft butter, adding chopped herbs, and seasoning with salt and pepper.

Spread garlic herb butter on bread slices and bake until golden and crispy.

Slice jalapeno and halve cherry tomatoes for garnish.

Serve the chilled gazpacho garnished with cherry tomatoes, cubed cucumber, jalapeno, fresh parsley, and freshly ground black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens