Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 2 cups
Ingredients
For Croutons
1 slice firm white sandwich bread, cut into 1/2-inch cubes
1 teaspoon olive oil
For Gazpacho
1 slice firm white sandwich bread, soaked in cold water to cover 5 minutes
1/2 medium cucumber, peeled and chopped (about 1 cup)
1/2 medium green bell pepper, chopped (about 3/4 cup)
white part of 1 scallion, chopped
1 garlic clove, chopped
2 tablespoons olive oil
2 tablespoons mayonnaise
1 tablespoon white-wine vinegar (preferably tarragon-flavored)
1/8 teaspoon dried tarragon, crumbled
3/4 cup ice water
Preparation
Step 1
Make croutons: Preheat oven to 350°F.
Step 2
In a bowl toss bread cubes with oil and salt to taste and spread on a small baking sheet. Bake cubes in middle of oven until golden and crisp, 8 to 10 minutes.
Step 3
Make gazpacho: Drain soaked bread and squeeze out water. In a blender blend bread with remaining ingredients until smooth. Season gazpacho with salt and pepper and transfer to a metal bowl set in a larger bowl of ice and cold water. Stir gazpacho occasionally until chilled, about 10 minutes. Serve gazpacho topped with croutons.
