The Pioneer Woman Tasty Kitchen
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Authentic Gazpacho from Spain with Homemade Croutons

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Prep:

Cook:

Level: Intermediate

System:

16

Description

Authentic Gazpacho from Spain. Healthy, smooth and refreshing, like a salad in a bowl but so much better

Ingredients

  • FOR THE GAZPACHO:
  • 3  Red Bell Peppers, Stem And Seeds Removed Then Roughly Chopped
  • 3  Large Cucumbers, Peeled And Roughly Chopped
  • 12  Medium Ripe Tomatoes, Roughly Chopped
  • 1 clove Garlic (optional)
  • 2 cups Water
  • ¾ cups Extra Virgin Olive Oil
  • ¼ cups Apple Cider Vinegar
  • 1 teaspoon Salt
  • ¼ cups Plain Bread Crumbs
  • FOR THE CROUTONS:
  • 1  Large French Baguette
  • ¼ cups Extra Virgin Olive Oil
  • ¼ teaspoons Salt

Preparation

1. Place all of the gazpacho ingredients in a blender (depending on the size of the jar, you may have to do it in several batches). Blend until smooth.
2. Pour the mixture into a large bowl through a fine mesh strainer to get rid of any tomato and pepper skin and cucumber seeds. Discard solids.
3. Chill the gazpacho for a couple of hours before serving.

For the croutons:
1. Preheat oven to 400 F. Cube the baguette (into crouton sized cubes) and place in a large bowl.
2. Drizzle with olive oil and season with salt. Spread the bread cubes on a cookie sheet lined with tin foil in one single layer.
3. Bake at 400 F for 20 minutes or until golden brown.
4. Serve on top of the gazpacho.
5. Enjoy! From May I have that recipe

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