Basil Gazpacho with Homemade Crunchy CroutonsPosted: July 21, 2011
This is Helen’s Basil Gazpacho and Crunchy Crouton recipe and it is worth the trouble! I am not saying you will need to grow your veggies in a garden like Helen’s – see below – but according to Helen “If you want something good then you have to go to a lot of trouble and that’s just the way it is.” Helen is an extraordinary cook, gardener, knitter and friend. Thank you for doing this post with me Helen – now I have one of my favorite Helen creations down on the books.
The reason you want the croutons to get extra crispy is so they stay crispy once they are put in the Gazpacho. This is the best Gazpacho so get ready! Helen says “god help you if there are any leftover croutons because you will just sit there eating them.” It is SO true.
INGREDIENTS for Crunchy Croutons
1 day old free form loaf or baguette
3 – 6 T each – butter & olive oil, – adjust amount depending on the size of the loaf.
use Cavender’s All Purpose Greek Seasoning as an alternative to the individual seasonings
INGREDIENTS for Basil Gazpacho
Serves 4 – 6
1 large sweet onion, chopped
2 medium cucumbers, peeled and chopped
4 large or 6 medium tomatoes, peeled and chopped with juice
2 garlic cloves minced
1 4 oz jar of pimento, drained
3 cup of vegetable stock
2 tablespoons olive oil
1/4 c white balsamic vinegar
1 tablespoon sugar
2 teaspoons salt
3 tablespoons parsley, chopped
4 tablespoons basil, chopped