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Classic Gazpacho with Tiny Olive Croutons

Classic Gazpacho with Tiny Olive Croutons Recipe

  • 2 cups cubed day-old country bread, crusts removed
  • 2 medium-size garlic cloves, chopped (see Note)
  • 1 small pinch of cumin seeds or ground cumin
  • Coarse salt (kosher or sea)
  • 3 pounds ripest, most flavorful tomatoes possible, seeded and chopped
  • 2 small Kirby (pickling) cucumbers, peeled and chopped
  • 1 large Italian (frying) pepper, cored, seeded, and chopped
  • 1 medium-size red bell pepper, cored, seeded, and chopped
  • 3 tablespoons chopped red onion
  • ½ cup fragrant extra virgin olive oil
  • ½ cup chilled bottled spring water, or more as needed
  • 3 tablespoons sherry vinegar, preferably aged, or more to taste
  • Finely diced cucumber
  • Finely diced peeled Granny Smith apple
  • Finely diced slightly under-ripe tomato
  • Finely diced green bell pepper
  • Slivered small basil leaves
  • About 3 tablespoons extra-virgin olive oil, or 2 tablespoons (¼ stick) butter, melted
  • 1/3 cup ¼-inch bread cubes
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 239kcal (12%)
Total Fat 19g (30%)
Saturated Fat 3g (14%)
Cholesterol 0mg (0%)
Total Carbohydrate 15g
Dietary Fiber 3g
Sugars 7g
Protein 3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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