Gazpacho with cilantro croutons

4
4
4
SmartPoints® value per serving
Total Time
13 min
Prep
12 min
Cook
1 min
Serves
4
Difficulty
Easy
In the swinging seventies, no sophisticated summer dinner party was complete without gazpacho on the menu. To peel the tomatoes, immerse them in boiling water for 1 minute; quickly transfer them with a slotted spoon to a bowl of ice water. As soon as they’re cool enough to handle, just slip off the skins with your fingers. Bruising garlic helps release its flavor. Here’s how: Place a peeled clove on a cutting board and flatten it slightly with the side of a large knife. The croutons can be made ahead of time and stored in an airtight container for up to three days or frozen in a zip-close freezer bag for up to two months. Just crisp them in a toaster oven for a few minutes before using.

Ingredients

Plum tomato(es)

4½ medium, peeled and chopped

Cucumber(s)

1 medium, peeled and chopped

Green pepper(s)

1 medium, chopped

Uncooked scallion(s)

4 medium, sliced

Canned tomato juice

2 cup(s)

Cilantro

3 Tbsp, fresh, chopped

Apple cider vinegar

1 Tbsp, or white wine

Fresh lemon juice

1 Tbsp

Hot pepper sauce

¼ tsp

Olive oil

4 tsp

Garlic clove(s)

1 medium clove(s), bruised

White bread

2 slice(s), or whole-wheat bread, cut in 1-inch cubes

Instructions

  1. Puree the tomatoes, cucumber, pepper, and scallions in a food processor. Pour into a large bowl. Stir in the tomato juice, 1 tablespoon of the cilantro, the vinegar, lemon juice, and pepper sauce. Cover tightly and refrigerate until well chilled, at least 2 hours and up to 2 days.
  2. Just before serving, heat a medium nonstick skillet. Swirl in the oil, then add the garlic. Cook, stirring, until fragrant, about 30 seconds. Discard the garlic; add the bread cubes and cook, stirring frequently, until the bread just starts to brown. Transfer to a medium bowl. Toss to coat with the remaining 2 tablespoons cilantro. Serve the soup with the warm croutons. Yields 1 1/4 cups per serving.

Notes

.The refreshing cold soup—an import from sunny Spain—is basically liquefied salad. It makes a great light lunch or late-afternoon pick-me-up. Why not pack some in a thermos and sip it throughout the day?