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Gazpacho With Croutons

Western.Chefs's picture
Ingredients
  Tomatoes 4 Cup (64 tbs), diced
  Chopped green pepper 1 1⁄2 Cup (24 tbs)
  Green pepper 1 1⁄2 Cup (24 tbs), chopped
  Onion 3⁄4 Cup (12 tbs), chopped
  Chopped onion 3⁄4 Cup (12 tbs)
  Garlic 1 Clove (5 gm), minced
  Beef bouillon 2 Cup (32 tbs)
  Lemon juice 1⁄2 Cup (8 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Paprika 1 Tablespoon
  Diced cucumber 1⁄2 Cup (8 tbs)
  Cucumber 1⁄2 Cup (8 tbs), diced
  Salt 1 Tablespoon
  Black pepper To Taste
  Freshly ground black pepper To Taste
  Croutons 1 Cup (16 tbs), toasted
  Toasted croutons 1 Cup (16 tbs) (for garnish)
Directions

GETTING READY
1. Separate 1 tablespoon each of tomato, green pepper and cucumber, and keep aside.

MAKING
2. In a large bowl, combine all remaining ingredients except toasted croutons for garnishing.
3. Using an electric blender, blend until pureed.

FINALISING
4. Place the bowl in the refrigerator for at least 2 hours until chill.

SERVING
5. Garnish with diced tomato, green pepper, cucumber and toasted croutons.
6. Serve chill.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Interest: 
Holiday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes
Servings: 
6

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