Best 4 Gazpacho With Croutons And Sausage Recipes

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Gazpacho with croutons and sausage is a delicious and refreshing soup that is perfect for a hot summer day. This classic Spanish dish is made with a variety of fresh vegetables, including tomatoes, cucumbers, green peppers, and onions. The vegetables are chopped and combined with olive oil, vinegar, garlic, and salt and pepper to taste. The soup is then chilled and served with a variety of toppings, such as croutons, sausage, and hard-boiled eggs. Gazpacho is a healthy and flavorful soup that is easy to make and can be enjoyed by people of all ages.

Check out the recipes below so you can choose the best recipe for yourself!

GAZPACHO WITH CROUTONS AND SAUSAGE



Gazpacho with Croutons and Sausage image

Categories     Soup/Stew     Tomato     Sausage     Bell Pepper     Summer     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

2 garlic cloves
1 teaspoon salt
6 medium tomatoes, seeded
1 green bell pepper, seeded
1 cucumber, peeled, seeded
2 cups cold water
1/4 cup distilled white vinegar
4 tablespoons olive oil
2 tablespoons chopped fresh cilantro
3 1/2 cups 3/4-inch cubes day-old French or Italian bread
4 ounces fully cooked smoked sausage (such as linguiça or hot links), cut into 3/4-inch pieces

Steps:

  • Mash garlic and salt in mortar with pestle until paste forms. Transfer to large bowl. Finely chop tomatoes, bell pepper and cucumber and add to bowl. Add 2 cups cold water, vinegar and 2 tablespoons oil. Stir in chopped cilantro. Season with pepper. Cover soup and refrigerate until cold, about 3 hours.
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add bread; sauté until golden, about 12 minutes. Season croutons with salt. Cool. Serve soup with croutons and sausage.

GAZPACHO WITH GARLIC CROUTONS



Gazpacho with Garlic Croutons image

Provided by Anne Burrell

Categories     appetizer

Time 1h35m

Yield 4 servings

Number Of Ingredients 19

8 beefsteak tomatoes, cut into 1/2-inch dice
5 cloves garlic
1/2 English cucumber, peeled, cut into coarse 1/2-inch dice
1/2 green bell pepper, stem and seeds removed, cut into coarse 1/2-inch dice
1/2 white onion, cut into coarse 1/2-inch dice
2 cups tomato juice
Kosher salt
1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
2 generous shakes of hot sauce, such as Tabasco
1/4 cup extra-virgin olive oil
3 cloves garlic
1 cup rustic white bread, crusts removed, cut into 1/4-inch dice
Kosher salt
2 ears corn, kernels removed from the cob
1/2 English cucumber, peeled, cut neatly into 1/4-inch dice
1/2 green bell pepper, cut neatly into 1/4-inch dice
1/2 white onion, cut neatly into 1/4-inch dice
1/2 cup sour cream

Steps:

  • For the soup: In a large bowl combine the tomatoes, garlic and the coarsely chopped cucumbers, peppers and onions. Toss the veggies together. Using a blender or food processor in batches, puree the veggies with 1/2 cup of tomato juice in each batch until smooth. Season each batch with salt. Continue until all the veggies are pureed. If you have any tomato juice left, toss it into the mix, if not YAY!
  • Add the olive oil, sherry vinegar and hot sauce to the puree and stir to combine. Taste and season with salt if needed (it will.) If the soup is a bit too vinegary add another pinch of salt (it offsets the acid). Stir, taste again and re-season if needed. Cover and refrigerate until the soup is cold, at least 1 hour.
  • For the garlic croutons: Add the olive oil to a large saute pan. With the side of a large knife, smash the garlic cloves to break them. You should be able to smell the garlic....YUM!!! Add the smashed garlic cloves to the pan and bring it to medium heat. Cook the garlic until it is golden and very aromatic, 3 to 5 minutes, then remove it from the pan and ditch it. It has fulfilled its garlic destiny. Add the diced bread to the garlic-perfumed oil and cook until golden brown, about 5 minutes. Season with salt. Remove from the heat and reserve.
  • To serve: Remove the soup from the fridge, taste it and adjust the seasoning if needed. (When things are cold they taste less, so do not be alarmed if the soup needs a little more salt.) Place the corn, all the finely diced veggies, croutons and sour cream in ramekins or little bowls and allow people to garnish their soup as desired. It's a DIY situation!!!
  • Gazzzz-PACH-ooooooooo that's good!!!

GAZPACHO SALAD WITH CROUTONS



Gazpacho Salad with Croutons image

Roasted Marcona almonds and briny green olives are the perfect cocktail-hour accompaniments to this salad. Serve it with a bright Spanish white or rose, like Verdejo or Rioja rosado.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 10

1/4 small sweet onion, such as Vidalia, or red onion, diced (1/4 cup)
1 small clove garlic, peeled
1 teaspoon Dijon mustard
1 tablespoon sherry vinegar
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound small tomatoes, such as Campari, sliced crosswise
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 mini cucumber, cut into 1/2-inch half-moons
2 slices country-style bread (2 ounces), crusts removed

Steps:

  • Place onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry.
  • Using a Microplane, finely grate garlic into a small bowl. Whisk in Dijon and vinegar. Slowly drizzle in oil in a steady stream, whisking until emulsified. Season with salt and pepper.
  • Arrange tomatoes, pepper, cucumber, and onion on a platter. Toast bread, then cut into 1/2-inch cubes and sprinkle over salad. Season with salt and pepper and drizzle with vinaigrette; serve.

ICED GAZPACHO WITH HOMEMADE GARLIC CROUTONS



Iced Gazpacho With Homemade Garlic Croutons image

Make and share this Iced Gazpacho With Homemade Garlic Croutons recipe from Food.com.

Provided by Midwest Maven

Categories     Peppers

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 red bell peppers, seeded and coarsely chopped
1 cucumber, peeled, seeded, and coarsely chopped
14 ounces tomatoes, large and juicy ones, skinned, seeded and coarsely chopped
4 tablespoons olive oil
2 tablespoons sherry wine vinegar
salt and pepper
2 tablespoons olive oil
1 garlic clove, halved
2 slices bread, crusts removed and cut into 1/4 inch cubes
sea salt
diced green and red bell pepper
finely diced seeded cucumber
chopped scallion
ice cube

Steps:

  • Put the bell peppers, cucumber, tomatoes, olive oil and vinegar in a food processor, and process until smooth.
  • Season with salt and pepper to taste, transfer to a bowl, cover and chill for at least 4 hours.
  • Meanwhile, for the garlic croutons, heat the oil in a skillet over med/high heat.
  • Add the garlic and fry for 2 minutes, stirring to flavor the oil.(can use more garlic if you like).
  • Discard the garlic, add the bread cubes, and fry until golden on all sides.
  • Drain well on paper towels, sprinkle with the sea salt and store in an airtight container if not using immediately.
  • To serve, place ice cubes in soup bowls, ladle the soup on top and then top with your garnishes and croutons, or let your guests add their own.

Nutrition Facts : Calories 261.1, Fat 21.1, SaturatedFat 3, Sodium 73.3, Carbohydrate 16.8, Fiber 3.1, Sugar 6.9, Protein 3

Tips:

  • For the best flavor, use ripe, in-season tomatoes.
  • If you don't have time to chill the gazpacho for 2 hours, you can serve it immediately. However, the flavors will be more pronounced if you let it chill.
  • Garnish the gazpacho with your favorite toppings, such as croutons, chopped cucumber, or diced avocado.
  • Serve the gazpacho with a side of crusty bread or crackers.
  • Gazpacho is also a great way to use up leftover vegetables.

Conclusion:

This refreshing and flavorful gazpacho is the perfect way to cool down on a hot summer day. It's also a healthy and easy-to-make appetizer or light lunch. With just a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy.

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