Best 6 Gazpacho With Croutons And Sausage Recipes

GAZPACHO WITH GARLIC CROUTONS

Steps:

• For the soup: In a large bowl combine the tomatoes, garlic and the coarsely chopped cucumbers, peppers and onions. Toss the veggies together. Using a blender or food processor in batches, puree the veggies with 1/2 cup of tomato juice in each batch until smooth. Season each batch with salt. Continue until all the veggies are pureed. If you have any tomato juice left, toss it into the mix, if not YAY!
• Add the olive oil, sherry vinegar and hot sauce to the puree and stir to combine. Taste and season with salt if needed (it will.) If the soup is a bit too vinegary add another pinch of salt (it offsets the acid). Stir, taste again and re-season if needed. Cover and refrigerate until the soup is cold, at least 1 hour.
• For the garlic croutons: Add the olive oil to a large saute pan. With the side of a large knife, smash the garlic cloves to break them. You should be able to smell the garlic....YUM!!! Add the smashed garlic cloves to the pan and bring it to medium heat. Cook the garlic until it is golden and very aromatic, 3 to 5 minutes, then remove it from the pan and ditch it. It has fulfilled its garlic destiny. Add the diced bread to the garlic-perfumed oil and cook until golden brown, about 5 minutes. Season with salt. Remove from the heat and reserve.
• To serve: Remove the soup from the fridge, taste it and adjust the seasoning if needed. (When things are cold they taste less, so do not be alarmed if the soup needs a little more salt.) Place the corn, all the finely diced veggies, croutons and sour cream in ramekins or little bowls and allow people to garnish their soup as desired. It's a DIY situation!!!
• Gazzzz-PACH-ooooooooo that's good!!!

GAZPACHO

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

EASY GAZPACHO & GOAT CHEESE CROUTONS

Steps:

• Cut the tomatoes, scallions, cucumber, and onion in large pieces and place them in a food processor fitted with the steel blade. Add the garlic and pulse until the soup is coarsely pureed. Place it in a large bowl and whisk in the vinegar, olive oil, celery salt, red pepper flakes, tomato paste, tomato juice, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Cover with plastic wrap and chill for 4 hours or overnight.
• When ready to serve, preheat the broiler and place the top rack 5 to 7 inches from the heat. Cut 6 (1/2-inch-thick) diagonal slices from the baguette. Place on a sheet pan, brush with olive oil, and broil for 1 to 2 minutes on one side. Turn the slices, spread with the goat cheese, and broil for another minute, until the cheese is warm and the bread is toasted. Serve big bowls of cold soup with a warm goat cheese crouton and a drizzle of olive oil.

GAZPACHO WITH CROUTONS AND SAUSAGE

Steps:

• Mash garlic and salt in mortar with pestle until paste forms. Transfer to large bowl. Finely chop tomatoes, bell pepper and cucumber and add to bowl. Add 2 cups cold water, vinegar and 2 tablespoons oil. Stir in chopped cilantro. Season with pepper. Cover soup and refrigerate until cold, about 3 hours.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add bread; sauté until golden, about 12 minutes. Season croutons with salt. Cool. Serve soup with croutons and sausage.

AVOCADO GAZPACHO WITH SPICED CROUTONS

Steps:

• Make spiced croutons up to 2 days ahead. Store in an airtight container.
• In a blender, puree cucumbers, lime juice, 1/2 cup broth, 1/2 cup cilantro leaves, jalapeno, green onions, and 1 of the avocados, diced. Season, to taste, with salt. Cover and refrigerate for about 2 hours or until next day.
• To serve, thin gazpacho with additional broth if desired. Dice remaining avocado finely and add to gazpacho base. Pour into bowls and garnish with cilantro leaves and croutons.
• Preheat an oven to 450 degrees F. Cut bread into small cubes and spread on a baking sheet. Toast in oven until crisp and golden, about 10 minutes. Melt butter and stir in ground chile powder, salt, ground cumin, thyme, and pepper to taste. Pour over bread cubes and toss to coat. Return to oven and toast 5 minutes more.

GAZPACHO SALAD WITH CROUTONS

Steps:

• Place onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry.
• Using a Microplane, finely grate garlic into a small bowl. Whisk in Dijon and vinegar. Slowly drizzle in oil in a steady stream, whisking until emulsified. Season with salt and pepper.
• Arrange tomatoes, pepper, cucumber, and onion on a platter. Toast bread, then cut into 1/2-inch cubes and sprinkle over salad. Season with salt and pepper and drizzle with vinaigrette; serve.