Easy Gazpacho Goat Cheese Croutons Recipes

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Steps:

• Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.

Steps:

• Make spiced croutons up to 2 days ahead. Store in an airtight container.
• In a blender, puree cucumbers, lime juice, 1/2 cup broth, 1/2 cup cilantro leaves, jalapeno, green onions, and 1 of the avocados, diced. Season, to taste, with salt. Cover and refrigerate for about 2 hours or until next day.
• To serve, thin gazpacho with additional broth if desired. Dice remaining avocado finely and add to gazpacho base. Pour into bowls and garnish with cilantro leaves and croutons.
• Preheat an oven to 450 degrees F. Cut bread into small cubes and spread on a baking sheet. Toast in oven until crisp and golden, about 10 minutes. Melt butter and stir in ground chile powder, salt, ground cumin, thyme, and pepper to taste. Pour over bread cubes and toss to coat. Return to oven and toast 5 minutes more.

Steps:

• Turn on food processor. Drop in garlic and process to chop fine. Add tomatoes, bell pepper, cucumber, scallions, oil, cumin, mayonnaise, lemon juice and vinegar. Cut 6 thin slices from baguette and set aside. Remove crusts from the rest. Crumble the insides and add to food processor. Add 1 cup cold water. Pulse to chop very fine.
• Transfer to a blender and purée. You will probably have to do this in two or three shifts. Place purée in a metal bowl. Cover and refrigerate until very cold. Season with salt.
• Toast one side of reserved bread slices under a broiler. Turn slices over and top each with a slice of goat cheese. Place under broiler until cheese is very lightly browned. To serve, place soup in bowls, top each with a goat cheese crouton and a scattering of corn.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Put bread cubes in a large bowl; drizzle with melted butter. Toss to evenly coat. Spread onto a baking sheet.
• Bake in the preheated oven until croutons are crisp, 10 to 15 minutes.
• Mix Parmesan, salt, paprika, and garlic powder into a bowl; sprinkle over croutons. Toss to coat.

Steps:

• For the soup: In a large bowl combine the tomatoes, garlic and the coarsely chopped cucumbers, peppers and onions. Toss the veggies together. Using a blender or food processor in batches, puree the veggies with 1/2 cup of tomato juice in each batch until smooth. Season each batch with salt. Continue until all the veggies are pureed. If you have any tomato juice left, toss it into the mix, if not YAY!
• Add the olive oil, sherry vinegar and hot sauce to the puree and stir to combine. Taste and season with salt if needed (it will.) If the soup is a bit too vinegary add another pinch of salt (it offsets the acid). Stir, taste again and re-season if needed. Cover and refrigerate until the soup is cold, at least 1 hour.
• For the garlic croutons: Add the olive oil to a large saute pan. With the side of a large knife, smash the garlic cloves to break them. You should be able to smell the garlic....YUM!!! Add the smashed garlic cloves to the pan and bring it to medium heat. Cook the garlic until it is golden and very aromatic, 3 to 5 minutes, then remove it from the pan and ditch it. It has fulfilled its garlic destiny. Add the diced bread to the garlic-perfumed oil and cook until golden brown, about 5 minutes. Season with salt. Remove from the heat and reserve.
• To serve: Remove the soup from the fridge, taste it and adjust the seasoning if needed. (When things are cold they taste less, so do not be alarmed if the soup needs a little more salt.) Place the corn, all the finely diced veggies, croutons and sour cream in ramekins or little bowls and allow people to garnish their soup as desired. It's a DIY situation!!!
• Gazzzz-PACH-ooooooooo that's good!!!