Gazpacho & Croutons

Ingredients

• 6-7 medium tomatoes the quality of the tomatoes is one of the most important factors in the taste, use vine-ripened when possible, and don’t use the green salad tomatoes!
• 1 green Italian pepper the long type, not a bell pepper (I used bell and it was delicious!)
• 1 cucumber
• ½ of a small white (or red) onion
• 1-2 cloves of garlic
• 1/4 cup Extra Virgin Olive Oil - quality is important
• A splash of Sherry vinegar Vinagre de Jerez, although red or white wine vinegar can be substituted
• A pinch or two of salt
• Optional toppings For ex: diced green apple, diced onion, diced pepper, croutons, & hard-boiled eggs

Instructions

• Cut the tomatoes, peppers, onions and garlic into your blender.
• Blend the vegetables at a high speed until it is completely pureed.
• Add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil.
• Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.
• Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.

Tips:

• For a very cold gazpacho, refrigerate for a few hours before serving. You can also add ice instead of water if you prefer a quick fix!
• If you want your gazpacho to be completely smooth, make sure to strain it through a fine-mesh strainer or chinois strainer.
• Don’t worry if the gazpacho separates when in the fridge. This is normal and you get need to give it a good stir or shake before serving.

https://spanishsabores.com/recipe-gazpacho-andaluz/




INGREDIENTS

• 1 loaf of bread (about 12 ounces), cut into 3/4-inch cubes
• 1/4 cup olive oil
• 2 teaspoons Italian seasoning, homemade or store-bought
• 1 teaspoon garlic powder
• 3/4 teaspoon fine sea salt
• dash of black pepper

INSTRUCTIONS

• Preheat oven to 375°F. Line a large baking sheet with parchment paper; set aside.
• In a large bowl, evenly drizzle the olive oil over the bread chunks. Then evenly sprinkle the Italian seasoning, garlic powder, salt and pepper over the bread. Toss gently until well-combined.
• Spread the bread cubes out in a single layer on a baking sheet.
• Bake until golden, turning once halfway through cooking in order to brown all sides of the croutons. Cooking time will depend on the thickness of the cubes, so watch to be sure that they do not burn. (Mine generally take between 15-20 minutes.)
• Remove from oven, and let cool completely. Use immediately, or store in an air-tight container for up to 1 week.

https://www.gimmesomeoven.com/how-to-make-homemade-croutons/