Time: 3 hours.
Complexity: easily
Servings: 6 - 8

A step-by-step gazpacho recipe. This tomato soup appetizer is served with croutons.

Ingredients:

• 1.1 kg tomatoes, peeled and chopped
• 1 cup tomato juice
• 1/2 cup olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 3 sprigs of basil
• 5 cups stale bread, diced (crusts removed)
• 1 tbsp red wine vinegar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tomatoes, tomato juice, onions, garlic, red pepper flakes, wine vinegar, basil, tomato soup

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Preparation:

Step 1
• Heat 1/4 cup olive oil in a Dutch oven over medium heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute.
  
  Increase the heat to medium-high, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, for 2 to 3 minutes. Add the tomato juice, basil sprigs, and 3 cups of water. Continue cooking until the tomatoes are very soft, 15 to 20 minutes.
Step 2
• Add 3 cups of bread. Cook, stirring with a wooden spoon, until softened, 5 to 7 minutes. Remove the basil sprigs. Add the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons of olive oil for each batch. Chill the tomato soup in the refrigerator for at least 2 hours or overnight.
Step 3
• Just before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium heat. Add the remaining 2 cups of bread; cook until golden brown, 5 to 6 minutes. Season the cold tomato soup with salt to taste; garnish with croutons and basil.
  
  Puree recipe baked tomato soup with a sandwich.

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