Hello, lovely readers!
Today, I’m excited to share a dish that not only bursts with vibrant flavors but also cools you down on a warm summer day. We’re venturing into the sun-soaked regions of Spain with a refreshing and utterly delicious bowl of Gazpacho, elevated with homemade garlic croutons and fresh basil. This dish is perfect for those days when you crave something light, fresh, and full of flavor.
As a father of four, finding meals that excite the palate yet cater to the whole family can be quite the juggling act. Gazpacho, however, ticks all the boxes. It’s a fantastic way to sneak in a hefty dose of veggies without anyone batting an eye. Plus, it’s served cold, making it a refreshing change from the usual hot soups.
**The Star Ingredients:**
The beauty of Gazpacho lies in its simplicity. Fresh, ripe tomatoes form the base, giving it that gorgeous red hue and robust flavor. Add to that the crisp cucumber, sweet red bell pepper, and just a hint of red onion to give it a gentle kick. A splash of red wine vinegar and a good drizzle of extra-virgin olive oil round it off perfectly.
But what really makes this dish sing are the garlic croutons. They add that necessary crunch and an extra burst of flavor that takes this chilled soup to new heights. And trust me, making your own croutons at home is a game-changer. The kids love them, and they add a delightful texture to the smooth soup.
**Cooking Together:**
One of my favorite aspects of cooking is the ability to involve the children. Making gazpacho is no exception. They love helping to chop the vegetables (under careful supervision!), and it becomes a family affair. Plus, when they’ve helped make it, they’re even more excited to eat it!
**Method:**
Here’s how you make it:
1. **Blend Ingredients:** In a large blender, combine the tomatoes, cucumber, red bell pepper, red onion, minced garlic, extra-virgin olive oil, red wine vinegar, sea salt, black pepper, and cold water. Blend until smooth.
2. **Chill Gazpacho:** Transfer the blended mixture to a large bowl or pitcher. Cover and refrigerate for at least 2 hours to let the flavors meld and the soup become well chilled.
3. **Prepare Garlic Croutons:** Preheat your oven to 180°C (350°F). In a large bowl, toss the cubed bread with 2 tablespoons of olive oil. Spread the bread cubes in a single layer on a baking sheet. Bake for 10-15 minutes, or until golden and crispy, turning halfway through.
4. **Infuse Croutons with Garlic:** Once the croutons are out of the oven, immediately rub them with the halved garlic clove for extra flavor.
5. **Serve:** Pour the chilled gazpacho into bowls. Top each serving with a handful of garlic croutons and garnish with fresh basil leaves.
This dish truly embodies the essence of summer. It’s vibrant, cool, and hearty enough to be a meal on its own. Whether you’re planning a family lunch in the garden or a light starter for an evening feast, this gazpacho is sure to impress.
So, gather your children, get chopping, and let those wonderful Spanish flavors fill your home. Don’t forget to share your creations and thoughts in the comments below!
Happy cooking,
Al
Ingredients
- 6 large ripe tomatoes, roughly chopped
- 1 cucumber, peeled and diced
- 1 red bell pepper, seeded and chopped
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 cups cold water
- 4 slices of stale bread, cubed
- 2 tablespoons olive oil (for croutons)
- 1 clove garlic, halved
- Fresh basil leaves, for garnish
Method
- Blend Ingredients: In a large blender, combine the tomatoes, cucumber, red bell pepper, red onion, minced garlic, extra-virgin olive oil, red wine vinegar, sea salt, black pepper, and cold water. Blend until smooth.
- Chill Gazpacho: Transfer the blended mixture to a large bowl or pitcher. Cover and refrigerate for at least 2 hours to let the flavors meld and the soup become well chilled.
- Prepare Garlic Croutons: Preheat your oven to 180°C (350°F). In a large bowl, toss the cubed bread with 2 tablespoons of olive oil. Spread the bread cubes in a single layer on a baking sheet. Bake for 10-15 minutes, or until golden and crispy, turning halfway through.
- Infuse Croutons with Garlic: Once the croutons are out of the oven, immediately rub them with the halved garlic clove for extra flavor.
- Serve: Pour the chilled gazpacho into bowls. Top each serving with a handful of garlic croutons and garnish with fresh basil leaves.
