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Fiery Chilled Tomato Basil Gazpacho with Crisp Cucumber Croutons

by Linda
written by Linda
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Beat the heat with this fiery chilled tomato basil gazpacho, a perfect blend of ripe tomatoes, fresh basil, and a kick of heat from jalapeño. It’s not only refreshing but also packed with flavors that dance on your palate.

What makes this gazpacho stand out is the delightful addition of cucumber croutons, adding a crunchy texture that perfectly complements the smooth, zesty soup. Serve it as a light main dish or a vibrant starter at your next summer gathering.

Fiery Chilled Tomato Basil Gazpacho with Crisp Cucumber Croutons

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 150 calories 10g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 6 ripe tomatoes, chopped
  • 1 cucumber, peeled and diced
  • 1 bell pepper, chopped
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and chopped
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1 cucumber, for croutons, diced
  • 1 tablespoon olive oil, for croutons
  • Pinch of salt, for croutons

Instructions

  1. In a blender, combine chopped tomatoes, cucumber, bell pepper, red onion, garlic, jalapeño, and basil leaves.
  2. Add red wine vinegar and olive oil to the blender. Blend until smooth, adjusting the consistency with water if necessary.
  3. Season with salt and pepper to taste, then chill the gazpacho in the refrigerator for at least an hour.
  4. For the cucumber croutons, toss the diced cucumber with olive oil and a pinch of salt in a bowl.
  5. Spread the cucumber mixture on a baking sheet and roast at 400°F (200°C) for about 10 minutes or until golden and crispy.
  6. Serve the chilled gazpacho in bowls, topped with the cucumber croutons. Garnish with additional basil if desired.

Notes

Tip: For an extra kick, add a dash of hot sauce to the gazpacho before serving.

For a milder version, you can reduce the amount of jalapeño or remove the seeds. If you want to enhance the flavors, let the gazpacho chill in the fridge for a couple of hours before serving.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Serve it cold and enjoy the refreshing taste all over again!

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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