Basil Gazpacho with Homemade Crunchy Croutons

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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.

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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.

s/p

garlic powder

onion powder

dried parsley

OR

use Cavender’s All Purpose Greek Seasoning as an alternative to the individual seasonings

PREPARATION

  1. Preheat oven to Bake  300°
  2. Cut bread into 1 inch cubes
  3. Bake for 1 hour
  4. Heat butter and oil in a large skillet on Medium, add toasted bread and toss until well coated in oil and butter
  5. Turn heat to low, add spices and toss
  6. Remove from heat and set aside

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INGREDIENTS for Basil Gazpacho

Serves 4 – 6

INGREDIENTS

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

  1. Skin tomatoes: submerge tomatoes in hot water for 2 minutes, until skin cracks easily.  Cool and peel.
  2. Chop all the veggies and place in a large bowl.
  3. Add other ingredients and spices.
  4. Blend ingredients with a hand blender (or use a food processor) until you reach the right consistency.
  5. Refrigerate for 4-6 hours.
  6. Garnish with herbs and Crunchy Croutons and serve chilled.

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10 Comments on “Basil Gazpacho with Homemade Crunchy Croutons”

  1. homegrown veggies no doubt, add to this hearty dish. will pick up ingredients form covington farmers market and give it a whirl…….good eats on the d-hop farm…yum

  2. I vote to found the Helen Appreciation Society!

  3. Elisa says:

    I love you little mamma! You are such a great pal!

  4. Karen says:

    There is nothing as refreshing as a cold gazpacho in the summer. It cools you from the inside out. I like the addition of the pimentos in your recipe…not as strong of a taste as green peppers that some recipes call for.

  5. Colleen Sheehan says:

    I was sitting on my verandah, about to go to town to buy ingredients for a soup…wondering what soup to make on this cold, wet wintery day and saw my friend helens recipe.
    Anything she cooks I wanna eat, she’s a sensational cook. But this summer soup I’ll save until it’s warmer. 

  6. sarah says:

    I can just hear Helen saying those things! Can’t wait to try, looks fabulous.


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