Gazpacho Madrileno with Garlic Croutons
- 6 fresh plump tomatoes, cut into 1-inch chunks
- 2 red bell peppers, cut into 1-inch dice
- 1 large English or Persian cucumber, cut into 1-inch dice
- 2 carrots, cut into 1-inch dice
- 1 fresh poblano chile pepper, cut into 1-inch dice
- 1 shallot, chopped
- 2 cloves garlic, minced
- ¼ cup sherry vinegar
- ⅓ cup olive oil
- salt and freshly ground black pepper to taste
- Garlic Croutons:
- ½ loaf day-old crusty bread, cut into 1-inch cubes
- ¼ cup olive oil
- 2 cloves garlic, smashed
- flaky sea salt, to taste
- 2 tablespoons chopped fresh basil, or to taste
- Mix tomatoes, bell peppers, cucumbers, carrots, chile pepper, shallot, and minced garlic together in a mixing bowl. Drizzle sherry vinegar and olive oil over the vegetables and stir gently to coat. Season liberally with salt and pepper.
- Cover bowl with a kitchen towel and let vegetables marinate in a cool spot for 1 to 2 hours.
- While the vegetables marinate, heat olive oil in a skillet over medium until shimmering. Cook smashed garlic cloves in oil until golden brown, about 1 minute. Remove garlic to a plate with a slotted spoon. Add bread cubes to the skillet and stir to coat in oil. If you have more bread than will cover the bottom of the skillet in one layer, save the rest for a second batch, adding more olive oil if bread seems dry. Cook bread, stirring frequently with a wooden spoon, until golden brown and toasted on all sides, 3 to 5 minutes. Remove from heat, add reserved garlic, and season liberally with flaky salt.
- Blend the vegetable mixture in a blender until smooth; serve topped with warm croutons and fresh basil. Alternately, blend vegetable mixture directly in the pan with an immersion blender until smooth.
The croutons may be prepared a day or so in advance. To dry out fresh bread, spread cut bread cubes on a baking sheet and bake in the oven at 200° for an hour or two. Avoiding bread? Garnish the soup with a handful of reserved, diced vegetables instead.
What others are saying
Sam Dalton says:
Find yourself really good tomatoes for this delicious gazpacho. I usually drink mine out of an ice cold frosted glass, rather than bowl, but I used a bowl this time to accommodate the croutons. Overall it was very refreshing. Also, the flaky salt is the perfect touch to round it out, perfection.
Katie Hason says:
I love gazpacho and this version is so mouthwatering! The garlic croutons are also a favorite! They go great in this soup and also on a salad. My favorite part of this recipe is the poblano pepper.