Imagine starting your morning with a bowl of this vibrant, chilled gazpacho, brimming with fresh, seasonal vegetables. The crispy garlic croutons add a delightful texture contrast, making each bite a joy. This dish is not only a feast for the eyes but also a refreshing and healthy way to kick off your day. Perfect for a quick, no-cook breakfast that invigorates the palate while keeping you light and energized. A delightfully flavorful breakfast ready in under half an hour.
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- 4 medium tomatoes, chopped
- 1 medium cucumber, peeled and diced
- 1 red red bell pepper, chopped
- 1 small small red onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup day-old bread, cubed
- 1 tablespoon olive oil
- 1 clove garlic, minced
Instructions
- In a large bowl, combine the chopped tomatoes, cucumber, red bell pepper, and onion.
- Add in the minced garlic, olive oil, red wine vinegar, vegetable broth, salt, and pepper. Mix well.
- Using an immersion blender or regular blender, puree the mixture until smooth.
- Chill in the refrigerator for at least 30 minutes before serving.
- For the garlic croutons, preheat the oven to 375°F (190°C).
- In a small bowl, mix the cubed bread, olive oil, and minced garlic until the bread is well-coated.
- Spread the bread cubes on a baking sheet and bake for 10-12 minutes, or until crispy and golden brown.
- Serve the gazpacho in bowls, garnished with the garlic croutons.
Nutrition
Serving: 100g | Calories: 180kcal | Carbohydrates: 16g | Protéines: 4g | Fat: 10g | Sucre: 7g