Spicy gazpacho soup with paprika croutons
- 2 lbs. very ripe cherry tomatoes or baby plum tomatoes
- 1 cucumber, peeled and seeded
- 1 garlic clove, chopped
- 1 red chili pepper, seeded and finely chopped
- 3 spring onions, finely chopped
- 4 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons turbinado sugar
- small handful of fresh arugula
- pinch of cayenne pepper
- sea salt
- For the croutons
- 4 slices white bread or ciabatta, about 1” thick
- 4-5 tablespoons extra virgin olive oil
- large pinch of sea salt
- large pinch of paprika
- To serve
- pinch of cayenne pepper
- handful of roughly torn fresh arugula
Instructions:
Traditional gazpacho is served cold. This warm version is delicious topped with hot paprika croutons. Serve a little bowl of the croutons with the soup. If you are short of time, just make the gazpacho—which is incredibly quick—and serve it with fresh bread.
- To make the croutons: Preheat the oven to 375°F. Cut the bread into 1” cubes, and place cubes in a bowl. Add the olive oil, salt and paprika, and toss to coat the cubes. Place the cubes on a baking tray in a single layer. Bake for about 20 minutes, turning once, until the croutons are golden and crispy on the outside but still moist in the middle.
- Put all the soup ingredients except the cayenne pepper and salt into a food processor, and process to a smooth puree.
- Pour the soup into a saucepan, and heat gently for 5-10 minutes, or until warm. Season to taste.
- Divide the soup among four warm bowls. Top with a few croutons, and sprinkle a little cayenne and scatter some torn arugula over each serving. Serve immediately, with the remaining croutons in a small bowl.