Gazpacho with cilantro croutons
3
Points®
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
4½ medium, peeled and chopped
Cucumber
1 medium, peeled and chopped
Green bell pepper
1 medium, chopped
Scallions
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
1 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.
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