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Recipe Category: Soups

Gazpacho with Garlic Croutons

A refreshing, chilled Spanish-style soup served with crispy garlic croutons.

Serves: 4 as an entrée (or 12 as cocktail shots)
Preparation Time: 15 minutes
Cooking time: 10 minutes
  • 750g ripe roma tomatoes, peeled, seeded and diced
  • 1 red capsicum, chopped
  • 1 small red onion, chopped
  • 1 clove garlic, crushed
  • 1 1/2 cups tomato juice
  • 1-2 teaspoons red wine vinegar
  • 1 cup extra virgin olive oil
  • chilled water, as needed
  • sea salt and freshly ground black pepper, to taste
  • 4 slices stale white bread, crusts removed
  • 2 cloves garlic, crushed, extra
  • 1 baby cucumber, seeded and diced
  • 1 spring onion, finely sliced
  • 1 tablespoon sliced black olives

Blend tomatoes, capsicum, onion, garlic and bread together in a food processor until smooth. Blend in tomato juice, Moro Red Wine Vinegar and ½ cup Moro Extra Virgin Olive Oil and season to taste. Add enough water to adjust to a soup consistency. Refrigerate for 2 hours until well chilled.

Cut bread into cubes and toss together with garlic and ¼ cup Moro Extra Virgin Olive Oil. Bake in the oven at 200°C for 5 minutes until golden. Combine cucumber, spring onions and olives together.

Portion soup into serving bowls, drizzle with olive oil and serve sprinkled with diced vegetables and garlic croutons.

Recipe Type: Dairy Free, Vegan, Vegetarian

Author: Naomi Crisante
Stylist: Naomi Crisante
Photographer: Louis Petruccelli
Date Created: 17/09/2012

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