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As the temperatures rise and summer embraces us with its warm embrace, there's no better way to celebrate the season than with a bowl of refreshing gazpacho. This iconic cold soup hails from the sunny regions of Spain, where it has been enjoyed for centuries. Gazpacho is not just a dish; it's a culinary experience that encapsulates the essence of summer. With its vibrant flavors and an array of fresh vegetables, gazpacho offers a delightful way to cool off while enjoying a nutritious meal.

Chilled Gazpacho with Croutons

Beat the summer heat with this refreshing summer gazpacho recipe! This iconic cold soup brings together ripe tomatoes, crisp cucumbers, and sweet bell peppers, creating a delightful blend of vibrant flavors. Perfect for hot days, it’s low in calories and high in vitamins, making it a nourishing meal or appetizer. Enjoy it chilled, garnished with fresh basil and crunchy croutons, and relish the essence of summer in every bite. Perfect for gatherings or a light lunch, this gazpacho is a culinary celebration of seasonal goodness.
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Ingredients
  

6 ripe tomatoes, cored and roughly chopped

1 cucumber, peeled and diced

1 red bell pepper, seeds removed and chopped

1 small red onion, finely chopped

2 cloves of garlic, minced

3 cups tomato juice (or vegetable broth for a lighter flavor)

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon Worcestershire sauce

Salt and freshly ground black pepper, to taste

Fresh basil leaves, for garnish

1 French baguette, sliced into 1/2-inch pieces

2 tablespoons olive oil (for croutons)

1 teaspoon garlic powder (for croutons)

1 teaspoon dried oregano (for croutons)

Instructions
 

Prepare the Vegetables: In a large mixing bowl, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic.

    Blend the Base: Using a blender or food processor, blend the vegetable mixture until smooth. You may need to do this in batches depending on the size of your blender.

      Mix in Liquids: In a large bowl, combine the blended vegetable mix with the tomato juice (or vegetable broth), olive oil, red wine vinegar, Worcestershire sauce, salt, and pepper. Stir well to combine.

        Chill the Gazpacho: Cover the bowl and refrigerate the gazpacho for at least 2 hours, allowing the flavors to meld together beautifully.

          Make the Croutons: Preheat your oven to 375°F (190°C). On a baking sheet, toss the baguette slices with olive oil, garlic powder, dried oregano, and a pinch of salt. Spread them out in a single layer.

            Bake the Croutons: Bake in the oven for about 10-12 minutes, or until they are golden brown and crispy. Make sure to flip them halfway through for even browning.

              Serve: Once the gazpacho has chilled, give it a good stir. Taste and adjust seasoning if needed. Ladle the gazpacho into bowls, top with croutons, and garnish with fresh basil leaves.

                Enjoy: Serve immediately and enjoy this refreshing dish on a warm day!

                  Prep Time: 20 minutes | Total Time: 2 hours 20 minutes | Servings: 4-6