Heirloom Tomato Gazpacho Recipe
cucumber, bell pepper, olive oil, sourdough croutons
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Ingredients
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Fresh Produce
Method
Preparation
Prepare the Gazpacho
In a blender, combine the heirloom tomatoes, cucumber, red bell pepper, garlic, basil leaves, olive oil, red wine vinegar, salt, and black pepper. Blend until smooth and adjust seasoning to taste.
Chill the Gazpacho
Transfer the gazpacho to a bowl or pitcher, cover, and refrigerate for at least 1 hour to allow flavors to meld.
Make the Croutons
Preheat the oven to 375°F (190°C). Cut the sourdough bread into cubes. In a bowl, toss the bread cubes with olive oil, garlic powder, and salt. Spread them on a baking sheet and bake for about 10-12 minutes or until golden brown and crispy.
Serve
Once the gazpacho is chilled, serve it in bowls topped with homemade sourdough croutons. Enjoy!