Smooth Gazpacho with Homemade Croutons
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Easy and quick
I am a fan of both chunky and smooth gazpacho. Who can resist an ice chilled vegetable or fruit soup on a hot summer day? For a long time I have been on the hunt for a great smooth gazpacho like I have eaten in Spain and France. Somehow, I never cracked the code. Until now.
This smooth gazpacho recipe is based on a New York Time's recipe by Julia Moshkin. I make a few variations to both the ingredients and the instructions that I think are critical. I swap shallot for onion and cut way back on the amount, because too much onion or shallot makes a gazpacho bitter and takes away from the vibrant tomato taste. Same with the chili, I use only half an Anaheim chili.
Making the croutons takes 5 minutes of active time and 10 to 15 minutes in the oven. The key is to use a light French baguette, not a sourdough baguette. The reason is a light baguette results in light, super crunchy croutons that contrast perfectly with the smoooth gazpacho.
Slice the bread into 1/2" to 3/4" cubes. Toss with olive oil and seasonings and bake, checking and tossing every 5 minutes for up to about 15 minutes.
This smooth gazpacho recipe is based on a New York Time's recipe by Julia Moshkin. I make a few variations to both the ingredients and the instructions that I think are critical. I swap shallot for onion and cut way back on the amount, because too much onion or shallot makes a gazpacho bitter and takes away from the vibrant tomato taste. Same with the chili, I use only half an Anaheim chili.
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Most importantly, I do not strain the gazpacho, saving both time and wasted ingredients. Instead I whip the bejeezus out of it in a Vitamix blender on the smoothie setting. A Vitamix, Ninja or other high quality, large volume blender is best, you can also use a standard blender. Just set your blender on high and let it go for several minutes. The result is you get an emulsified liquid that is creamy and delicious. No need to strain and waste any of the goodness.SNFD has an associate relationship with Amazon and we make a small commision when you purchase through our links. We thank you for your support.
Garnish for the Win
I always garnish my gazpacho recipes, and this recipe is no different. I top with homemade croutons, chives and a drizzle of more good quality olive oil.
Making the croutons takes 5 minutes of active time and 10 to 15 minutes in the oven. The key is to use a light French baguette, not a sourdough baguette. The reason is a light baguette results in light, super crunchy croutons that contrast perfectly with the smoooth gazpacho.
Slice the bread into 1/2" to 3/4" cubes. Toss with olive oil and seasonings and bake, checking and tossing every 5 minutes for up to about 15 minutes.
Quality Ingredients Matter
Like any gazpacho, be it tomato, melon or even peach gazpacho, the quality of the produce is what makes a great gazpacho. If your ingredients are not fresh and flavorful, neither will your gazpacho be. If you are limited to store bought tomatoes, go for smaller flavorful tomatoes like cocktail or Campari tomatoes that you can buy at Trader Joe's. These larger than cherry tomatoes are more reliably flavorful than larger tomatoes.
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Good quality extra virgin olive oil and Spanish Sherry vinegar are also important. Stonehouse olive oil is a standard pantry item in my kitchen. You can buy Spanish sherry vinegar in most grocery stores these days, or buy it online at Amazon. I also am a big fan of Diamond Crystal Kosher salt. If you use Morton's kosher salt or regular table salt cut back on the quantity of salt.Note: I do not have a financial relationship with Stonehouse; I just love their product.
This recipe serves about 10. I urge you not to cut it in half, because gazpacho improves with age. You will go through a jug of this soup far faster than you might imagine. I eat it for breakfast, lunch and dinner, and grow sad when I get down to the last serving.More Summer-Ready Gazpacho Recipes
Read my article for tips on how to make amazing gazpacho and check out these SNFD gazpacho recipes:- Sugar Kiss Melon Gazpacho
- Avocado Gazpacho
- Watermelon Gazpacho
- Peach and Tomato Gazpacho
- Gazpacho with Quinoa
- Seafood Gazpacho
The Smoothest Gazpacho with Homemade Croutons
Ingredients
Scale
For the croutons:
- 1 loaf of 1 -2 day old French bread, cut into 1/2″ squares (for airy, crunchy croutons, look for light and fluffy French bread, rather than heavier dense bread)
- 1 – 2 t of granulated garlic or garlic powder, to taste
- 1 t kosher salt, preferably Diamond Crystal
- Fresh Ground pepper to taste
- 1/4 cup of good quality extra virgin olive oil
For the gazpacho:
- 4 pounds ripe tomatoes, preferably smaller cocktail or Campari tomatoes, cored and cut in half
- 1 Anaheim chili, cored and seeded
- 1/2 English cucumber (about 3/4 of a pound), roughly peeled with a little green remaining, seeded and cut into large chunks
- 1/2 shallot, about 1 1/2″ long, peeled
- 2 cloves garlic, peeled and smashed
- 1 1/2 T Spanish sherry vinegar
- 1 t kosher salt, preferably Crystal Diamond
- Â 1 cup high quality extra-Virgin oil
- Fresh chives, cut in 1/4″ pieces
Instructions
For the croutons:
- Preheat the oven to 375 degrees. Put the bread cubes in a bowl and toss with garlic powder, salt and pepper. Toss with your hands to combine. Add the olive oil in a stream to evenly cover the bread cubes and toss with your hands again. You may add a little more olive oil if you like and toss again.
- Line a sheet pan with a piece of parchment paper. Place croutons on the lined sheet pan. Put in the oven, checking every 5 minutes, turning as needed. Croutons should be done within 15 minutes. Allow to cool and store in an airtight container. May be made several days in advance if stored properly.
For the gazpacho:
- At least half an hour before serving rinse serving your serving glasses in water and put in the freezer. You can do this a day ahead of time. You can serve this soup in a regular bowl, but a well chilled glass makes for a great presentation.
- This recipe makes a lot of soup so you will need to work in two batches to fit in your blender. Put half the tomatoes, chili, cucumber, shallot, garlic, vinegar, salt and pepper in your blender. Blend on high for 2 – 3 minutes. If using a Vitamix, blend on smoothy setting. Add the olive oil and blend again for another 2 -3 minutes. If using a Vitamix, blend on smoothie setting. Repeat with second batch. The gazpacho should be thick and creamy as the olive oil emulsifies with the liquid.
- Pour the gazpacho into a pitcher, cover and refrigerate, preferably overnight to fully chill and for the flavors to meld.
- When ready to serve pour into chilled glasses, stream a little olive oil over the top, garnish with croutons and chopped chives.
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