It’s the technical end of winter, so let’s pretend it actually feels like spring—at least here in the Northeast. This tomato gazpacho with cheezy lemon croutons is the perfect way to do that! This recipe is perfectly acidic and a touch spicy, with a hit of cheezy-lemon flavor from the addictive croutons. I mean, what taste profile is it missing?
My recipe is unique for a couple reasons. I use a whole jalapeño for a little kick. Typically only a bell pepper is used—but I use both. Also, I use 3 tablespoons of red wine vinegar. Admittedly that’s a lot compared to most recipes that call for maybe a couple teaspoons of acid. But I like gazpacho to have bite, both from the spice of the jalapeño and the acidity of the red wine vinegar, which tends to be more acidic than, say, sherry vinegar. Sherry vinegar is often featured in gazpacho.
Also I add 1 slice of sourdough bread to thicken the gazpacho. That’s certainly optional: You could use gluten-free bread or no bread at all. Gazpacho in restaurants typically has bread, but excluding it will not really affect the taste—just the texture.
Gazpacho is best when it chills for at least 6 hours. The flavors marry and, like most soups, it tastes better the day after you make it. You could make the croutons when you’re ready to eat the gazpacho or leave the croutons in an airtight container for up to 5 days, and enjoy them when the gazpacho is ready.
The necessary tools for this recipe are a high-speed blender and a baking sheet for the croutons. Enjoy, and leave a comment below if you try it!
It may be March and cold, but it’s technically spring, and this gazpacho with cheezy lemon croutons is perfect from now through the summer!
10 Minutes
15 Minutes
25 Minutes
Step 1
Preheat the oven to 425F. Add the bread cubes to a baking sheet fitted with parchment paper. Mix the yeast, lemon zest and avocado oil in a bowl and pour over the bread to coat. Ensure each piece has sauce. Bake for 12-15 minutes until crispy but not burnt. Set aside to cool. Or store in an airtight container for up to 5 days.
Step 2
Combine tomatoes, pepper, bread, jalapeño, cucumber, garlic and onion in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing if necessary to scrape down the sides with a rubber spatula. Or use a tamper if needed.
Step 3
With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. If it still seems watery, drizzle in more olive oil until texture is creamy.
Step 4
Either leave as-is if you like a chunky texture. Or strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Either way, transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
Step 5
When ready to eat, taste for salt and acidity. Stir in more vinegar or salt, if needed. Top with croutons and cilantro leaves.
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