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Fresh Gazpacho Recipe with Crispy Herb Croutons and Vibrant Herb Oil – Easy Homemade Summer Soup

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A refreshing and easy-to-make cold summer soup featuring ripe tomatoes, crisp cucumbers, and bell peppers, topped with crispy herb croutons and drizzled with vibrant herb oil.

Ingredients

Scale
  • 4 cups ripe tomatoes, roughly chopped (about 800g or 28 oz)
  • 1 large cucumber, peeled and diced (about 300g or 10.5 oz)
  • 1 red bell pepper, seeded and chopped
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar or sherry vinegar
  • 1 teaspoon kosher salt, adjust to taste
  • ½ teaspoon freshly ground black pepper
  • 1 cup cold water (240ml or 8 fl oz), or more to thin as needed
  • 4 cups day-old bread cubes (about 150g or 5.3 oz) – crusty sourdough or baguette
  • 3 tablespoons olive oil (for croutons)
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon garlic powder (optional)
  • Salt to taste (for croutons)
  • ½ cup fresh basil leaves (about 15g or 0.5 oz)
  • ½ cup fresh parsley leaves (about 15g or 0.5 oz)
  • ½ cup extra virgin olive oil (120ml or 4 fl oz) (for herb oil)
  • 1 small garlic clove (for herb oil)
  • Salt to taste (for herb oil)

Instructions

  1. Prepare the Vegetables: Rinse all fresh produce under cold water. Peel and dice the cucumber, roughly chop tomatoes, bell pepper, and onion. Mince garlic cloves finely. This prep should take about 10 minutes.
  2. Blend the Gazpacho Base: Add tomatoes, cucumber, bell pepper, onion, garlic, olive oil, vinegar, salt, and pepper into your blender or food processor. Pulse until smooth but still retaining a bit of texture—thick and slightly chunky. Add cold water a little at a time (start with ¾ cup or 180ml) to reach desired consistency. Blend for about 1 minute total. Taste and adjust seasoning.
  3. Chill the Soup: Pour gazpacho into a large bowl or container. Cover and refrigerate for at least 1 hour to let flavors meld and develop. For a quick chill, place in freezer for 20 minutes but do not freeze.
  4. Make the Crispy Herb Croutons: Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, chopped parsley, thyme, garlic powder, and salt in a bowl. Spread on a baking sheet in a single layer. Bake for 12–15 minutes, stirring halfway through, until golden and crisp. Set aside to cool.
  5. Prepare the Vibrant Herb Oil: In a food processor or blender, combine basil, parsley, garlic, olive oil, and a pinch of salt. Blend until smooth and bright green, about 30 seconds. If too thick, add a teaspoon of water to loosen. Pour into a small bowl or squeeze bottle for drizzling.
  6. Serve: Ladle cold gazpacho into bowls. Drizzle generously with vibrant herb oil and sprinkle with crispy herb croutons. Garnish with fresh herb leaves. Enjoy immediately for best texture contrast.

Notes

Use day-old bread for croutons to ensure crispiness. Chill soup and herb oil separately and assemble just before serving to keep croutons crunchy. If gazpacho tastes too acidic, balance with a pinch of sugar or extra olive oil. Fresh herbs are essential for vibrant herb oil; frozen herbs can be used if thawed and dried. For gluten-free, omit croutons or use gluten-free bread cubes.

Nutrition

Keywords: gazpacho, cold soup, summer soup, tomato soup, herb croutons, herb oil, easy gazpacho, vegan soup, gluten-free option

Find it online: https://goldensimmer.com/fresh-gazpacho-recipe-with-crispy-herb-croutons-and-vibrant-herb-oil-easy-homemade-summer-soup/