Cold and fresh Gazpacho with roasted croutons is the perfect dinner for hot summer evenings. However at our place, we often serve it throughout the late summer. That’s because the kids love it, it’s easy to cook and it feels so wonderfully healthy because of the many colorful vegetables.

You can of course make the croutons “classic style” in small squares and sprinkle over the gazpacho, but it becomes a bit more refined if you cut them into sticks. Try it out and let us know which is your favorite.

You can also serve the Gazpacho with our rye bread chips instead, and thereby add some more fibers to your meal.

Gazpacho is also perfect as a starter or as a part of a buffet. Prepare in advance and serve the gazpacho in small mason jars .

Recipe

You will need:

Serves 4

Gazpacho:
• 3 slices white country bread without crust
• 1/2 kg tomatoes
• 1 large cucumber
• 3 peppers, red and yellow
• 2 cloves garlic
• 100 ml olive oil
• Juice from a lemon
• Salt and pepper

Croutons:
• Bread (day-old)
• Olive oil
• Oregano
• Basil
• Flake salt

How to:

Gazpacho:

  1. Mix all ingredients for the Gazpacho in a food process.
  2. Let the foodprocessor work until you have an almost smooth soup, but with a little bite left. Add water if the soup is too thick.
  3. Season with salt and pepper. Keep the soup cold in the refrigerator until serving.

Croutons:

  1. Cut the bread into sticks.
  2. Place on a baking sheet covered with baking paper. Drizzle with olive oil.
  3. Season the bread by sprinkling with oregano, basil and flake salt.
  4. In a preheated oven, roast at 200 C/390 F until golden brown.