Gazpacho With Croutons And Sausage
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
57
Spice
42
Sweetness
23
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tsp
Salt6 medium
Tomatoes (seeded)2 cups
Water (cold)1 cup
Distilled White Vinegar4 tbsps
Olive Oil2 tbsps
Cilantro (chopped fresh)3.5 cups
French (3/4-inch cubes day-old)Directions:
1
Mash garlic and salt in mortar with pestle until paste forms
2
Transfer to large bowl
3
Finely chop tomatoes, bell pepper and cucumber and add to bowl
4
Add 2 cups cold water, vinegar and 2 tablespoons oil
5
Stir in chopped cilantro
6
Season with pepper
7
Cover soup and refrigerate until cold, about 3 hours
8
Heat 2 tablespoons oil in heavy large skillet over medium-high heat
9
Add bread; sauté until golden, about 12 minutes
10
Season croutons with salt
11
Cool
12
Serve soup with croutons and sausage
13
Mash garlic and salt in mortar with pestle until paste forms
14
Transfer to large bowl
15
Finely chop tomatoes, bell pepper and cucumber and add to bowl
16
Add 2 cups cold water, vinegar and 2 tablespoons oil
17
Stir in chopped cilantro
18
Season with pepper
19
Cover soup and refrigerate until cold, about 3 hours
20
Heat 2 tablespoons oil in heavy large skillet over medium-high heat
21
Add bread; sauté until golden, about 12 minutes
22
Season croutons with salt
23
Cool
24
Serve soup with croutons and sausage