Summer Gazpacho with Warm Focaccia Croutons
This is a summer soup because it's best with field-ripened tomatoes. Hothouse tomatoes really won't cut it here. Add water if necessary to thin the soup a bit; it should have a bit of body but not be stodgy. Since the flavouring can go flat when it's ice cold, check the seasoning after it's been chilled.
Ingredients
10 vine-ripened tomatoes
1 English cucumber, peeled
1 sweet red pepper
1 red onion
2 large cloves garlic, crushed
2 tbsp red wine vinegar
1/2 cup water
1 tsp sea salt
1/4 tsp freshly ground pepper
Focaccia Croutons:
1 square focaccia, cut into 1/4-inch cubes
1 tbsp olive oil
1/2 English cucumber, finely diced
1 tbsp finely chopped chives
Directions
Quarter the tomatoes and place in a large bowl. Cut the cucumber, red pepper and red onion into 1-inch chunks. Add to the bowl along with the garlic; stir to combine. In a food processor blend the vegetables in batches until smooth. There will be bits of pepper and tomato skins floating around but don’t worry. Strain the purée through a sieve to remove the skins and seeds, pressing all the liquid and purée through. Stir in the vinegar, water , salt and pepper. Refrigerate the gazpacho until chilled. The gazpacho can be covered and refrigerated for up to 2 days, ready to serve.
Focaccia Croutons: Just before serving, toast the focaccia cubes in a dry sauté pan over medium-high heat, tossing, until golden brown. Drizzle with the oil and continue cooking, tossing occasionally, just until coated and crisp.
Ladle gazpacho into soup bowls and sprinkle each with some of the cucumber, chives and croutons. Serve immediately.
Serves 6