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As the sweltering heat of summer rolls in, many of us find ourselves craving light, refreshing meals that nourish without weighing us down. Enter gazpacho, a classic dish originating from the sun-drenched regions of Spain. This chilled soup is not only a feast for the eyes with its vibrant colors but also a delight for the palate, bursting with fresh flavors that celebrate the bounty of summer produce. Gazpacho's unique ability to combine a variety of fresh vegetables into a harmonious blend makes it an ideal dish for warm weather, providing a refreshing reprieve from the heat.

Chilled Gazpacho with Croutons

Beat the summer heat with a vibrant and refreshing gazpacho! This chilled soup is a colorful blend of fresh tomatoes, cucumbers, bell peppers, and onions, bringing together the best of summer produce in a simple, nourishing dish. Packed with vitamins and antioxidants, gazpacho is not only delicious but also offers a wealth of health benefits. Perfect for warm days, it can be customized with a variety of seasonal ingredients. Enjoy the flavors of summer in every spoonful!
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Ingredients
  

6 ripe tomatoes, cored and finely chopped

1 cucumber, peeled and diced

1 red bell pepper, chopped into small pieces

1 small red onion, finely diced

2 cloves garlic, minced

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 cracked black pepper, to taste

Fresh basil leaves, for garnish

2 cups crusty bread, cut into bite-sized cubes

2 tablespoons olive oil (for croutons)

1 teaspoon garlic powder (for croutons)

Instructions
 

Prepare Gazpacho Base: In a large mixing bowl, combine the chopped tomatoes, diced cucumber, red bell pepper, red onion, and minced garlic. Use a spoon to mix the ingredients thoroughly until evenly distributed.

    Blend the Mixture: Take half of the vegetable mixture from the bowl and transfer it into a blender. Add 1.5 cups of tomato juice, red wine vinegar, extra-virgin olive oil, Worcestershire sauce, and a generous pinch of salt and pepper. Blend until the mixture reaches a smooth consistency. Pour the blended mixture back into the large bowl containing the remaining chunky vegetables and stir to combine.

      Stir in Remaining Ingredients: Add the leftover 1.5 cups of tomato juice to the bowl. Mix well until all ingredients are fully incorporated. Taste the gazpacho and adjust the seasoning with additional salt and pepper if needed. Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours, or up to overnight. This chilling time is crucial for developing the flavors.

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

          Bake Croutons: Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until the croutons are golden brown and perfectly crispy. Keep a close watch on them to prevent burning; stir halfway through for even crisping.

            Serve: Once the gazpacho has chilled and the croutons are ready, ladle the refreshing soup into individual bowls. Garnish each serving with a sprinkle of fresh basil leaves and top with a handful of warm, crunchy croutons. Enjoy this vibrant, cooling gazpacho as a perfect summertime dish!

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