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The origins of gazpacho can be traced back to the Andalusian region of Spain, where it was born out of necessity. Traditionally, it was a way for farmers to make use of stale bread and surplus vegetables, blending them into a nourishing soup that could be consumed cold. The dish evolved over time, incorporating different regional ingredients and flavors, but its essence as a refreshing summer staple remained intact.

Chilled Gazpacho with Croutons

Looking for a refreshing dish to beat the summer heat? Try this delightful gazpacho recipe, a chilled soup from Spain that's bursting with flavor and vibrant colors. Made with fresh, seasonal vegetables like ripe tomatoes, cucumbers, and red bell peppers, this healthy soup is packed with nutrients and hydration. Perfect as a light meal or an appetizer, gazpacho not only celebrates summer produce, but also offers endless possibilities for garnishing and pairing. Enjoy a bowl and savor the essence of summer!
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Ingredients
  

6 ripe tomatoes, cored and chopped

1 cucumber, peeled and diced

1 red bell pepper, chopped

1 small red onion, diced

2 cloves garlic, minced

3 cups tomato juice

2 tablespoons red wine vinegar

1 tablespoon olive oil

1 teaspoon Worcestershire sauce

Salt and pepper to taste

Fresh basil leaves for garnish

2 cups crusty bread, cut into 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, cucumber, red bell pepper, red onion, and minced garlic. Mix them well.

    Blend the Mixture: Transfer half of the vegetable mixture to a blender. Add 1.5 cups of tomato juice, red wine vinegar, olive oil, Worcestershire sauce, salt, and pepper. Blend until smooth. Pour the blended mixture back into the bowl with the remaining chunky vegetable mixture.

      Stir in Remaining Ingredients: Add the remaining 1.5 cups of tomato juice to the bowl. Stir well to combine all ingredients. Taste and adjust seasoning if necessary. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, up to overnight, to allow flavors to meld.

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

          Bake Croutons: Bake in the preheated oven for about 10-15 minutes or until the croutons are golden brown and crispy. Keep an eye on them to prevent burning, stirring halfway through the baking time for even crisping.

            Serve: Once the gazpacho is chilled, ladle it into bowls. Sprinkle with fresh basil leaves and top with a handful of warm, crispy croutons. Enjoy your refreshing gazpacho!

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