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Chilled Gazpacho with Grilled Bread Cubes
Print Recipe Pin Recipe
Course Soup
Cuisine Spanish
Servings 4 people

Equipment

  • Blender
  • Grill pan
  • Knife
  • Cutting board

Ingredients
  

  • 6 ripe tomatoes, chopped
  • 1 cucumber, peeled and chopped
  • 1 red bell pepper, chopped
  • 1/2 red onion, chopped
  • 2 garlic cloves
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 4 slices crusty bread, cut into cubes
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish

Instructions
 

  • Place the tomatoes, cucumber, red bell pepper, red onion, and garlic cloves in a blender. Blend until the mixture reaches a smooth consistency.
  • Add the olive oil, red wine vinegar, salt, and black pepper to the blender. Blend again until fully combined.
  • Transfer the soup to a container and refrigerate for at least two hours to chill thoroughly.
  • While the soup chills, heat a grill or grill pan over medium heat. Grill the bread cubes for two to three minutes, turning once, until they show light char marks and feel crisp.
  • Ladle the chilled soup into bowls. Top each serving with grilled bread cubes and a few fresh basil leaves.

Notes

Make the soup base the day before so the flavors have time to meld in the fridge. Grill the bread cubes right before guests arrive to keep them crisp instead of soggy. If the tomatoes taste mild, add an extra splash of vinegar right before serving to sharpen the flavor.
Course: Soup
Cuisine: Spanish
Equipment: Blender, Grill pan, Knife, Cutting board