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Garden Gazpacho With Garlic Toasts

chef.expert's picture
Ingredients
For the soup -
  Cucumbers 1 1⁄2 , peeled, seeded, coarsely chopped
  Ripe tomatoes 3 Large, peeled and coarsely chopped
  Red bell pepper 1 , seeded, coarsely chopped
  Lemon juice 2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Ground pepper 1 Teaspoon
  Salt 1⁄2 Teaspoon
For the toasts -
  Baguette slice/Coarse county bread - 4 slices 12
  Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm)
For the condiments -
  Cucumber 1⁄2 , peeped, seeded, chopped
  Tomato 1 , peeled and chopped
  Green spring onion 2 , chopped
  Serrano chili 2 , seeded, if desired and sliced
  Chopped cilantro 1⁄3 Ounce (10 Grams, 1/4 Cup)
Directions

MAKING
1. To make the soup - in the blender put in cucumbers, tomatoes, lemon juice, olive oil, bell pepper.
2. Process to blend and get a chunky mixture.
3.Take a non aluminium bowl and transfer contents into it.
4. Add in the pepper, salt, cilantro and the garlic.
5.Cover and refrigerate from 1 to 12 hours.
6. For making toast - preheat oven to 400 degrees F.
7.Take a baking sheet an d arrange the bread slices on it.
8. Drizzle olive oil on them.
9.Toast to golden for 15 mintues on each side.
10.Once toasted, rub the sides with garlic cloves.
11.Let cool.

SERVING
12.Take small bowl and put the condiments in them.
13.In each soup bowl, place 3 baguette slices or 1 bread slice.
14.Ladle the soup into the bowls.
15.Serve with condimets.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Toasted
Dish: 
Soup
Occasion: 
Wedding
Restriction: 
Vegetarian
Ingredient: 
Garlic
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes
Servings: 
4

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