Alive and Cooking

Gazpacho with Garlic Croutons

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(Serves 4)

8 vine ripened tomatoes
1 clove of crushed garlic
1 cucumber, 1/3 finely grated, remaining 2/3 peeled and finely chopped
1 tsp Tabasco sauce
10 spring onions, finely chopped
¼ bunch dill leaves
¼ bunch basil leaves

1 clove of garlic, cut in half
10 slices of French bread
Extra virgin olive oil
Salt and pepper


Place all the tomatoes into 3 litres of boiling water for 10-15 seconds, then peel and de-seed (placing skins and seeds back into the water) and allow both to cool.

In a large mixing bowl combine the spring onion, cucumber, herbs and crushed garlic.
Chop the tomato flesh and mix into the cucumber, pour in about 1 litre of tomato stock and Tabasco sauce, then chill for at least 1 hour.

Drizzle each slice of bread with a few drops of olive oil then rub with the garlic clove.
Toast 1 side under the grill until golden brown. Serve with the chilled soup.
Season with salt and pepper to taste.

Gazpacho with Garlic Croutons