Mixed-Tomato Gazpacho with Spicy Croutons
Ingredients
- 1 48 ounce bottle of vegetable juice
- 4 cups chopped red ripe tomatoes
- 2 cups chopped yellow tomatoes
- 1 paint multicolored cherry tomatoes
- 3 cups chicken broth
- 2 cups chopped English cucumber
- 1 red bell pepper chopped
- 1 cup chopped celery
- 1/3 cup chopped red onion
- 1/4 cup fresh lime juice
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 1 tablespoon kosher salt
- 1 tablespoon hot sauce
- 3 tablespoons olive oil
- garnish: halved multicolored cherry tomatoes fresh herb leaves, olive oil
Instructions
- In a large bowl, combine vegetable juice, tomatoes, broth, cucumber, bell pepper, celery, onion, lime juice, dill, basil, oregano, salt, hot sauce, and oil.
- Chill at least three hours or overnight. (Mixture may also be stored in the refrigerator in an airtight container for up to three days.)
- Serve chilled with spicy croutons. Garnish with tomatoes, herbs, and oil, if desired.
Notes
SPICY CROUTONS
2 cups cubed sourdough bread
2 tablespoons olive oil
½ teaspoon crushed red pepper
Salt to taste SPICY CROUTONS
1. Preheat oven to 425°F. Line a baking sheet the parchment paper. Place bread on prepared baking sheet. Toss bread with olive oil, red pepper, and salt to taste.
2. Bake until bread is toasted, stirring once, 10 to 15 minutes. Let cool completely. Store in an airtight container.
2 cups cubed sourdough bread
2 tablespoons olive oil
½ teaspoon crushed red pepper
Salt to taste SPICY CROUTONS
1. Preheat oven to 425°F. Line a baking sheet the parchment paper. Place bread on prepared baking sheet. Toss bread with olive oil, red pepper, and salt to taste.
2. Bake until bread is toasted, stirring once, 10 to 15 minutes. Let cool completely. Store in an airtight container.
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