Gazpacho with Croutons and Sausage

Gazpacho with Croutons and Sausage

Serves: 6 to 8

Published Bon Appetit, July 1995

The classic cold soup, as interpreted by Ouro Branco restaurant, Vila Viçosa, Portugal. Serves 6.


  • 2 garlic cloves
  • 1 teaspoon salt
  • 6 medium tomatoes, seeded
  • 1 green bell pepper, seeded
  • 1 cucumber, peeled, seeded
  • 2 cups cold water
  • 1/4 cup distilled white vinegar
  • 4 tablespoons olive oil
  • 2 tablespoons chopped fresh cilantro
  • 3 1/2 cups 3/4-inch cubes day-old French or Italian bread
  • 4 ounces fully cooked North Country Smokehouse Linguiça sausage, cut into 3/4-inch pieces


Mash garlic and salt in mortar with pestle until paste forms. Transfer to large bowl.

Finely chop tomatoes, bell pepper and cucumber and add to bowl. Add 2 cups cold water, vinegar and 2 tablespoons oil. Stir in chopped cilantro. Season with pepper. Cover soup and refrigerate until cold, about 3 hours.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add bread; sauté until golden, about 12 minutes. Season croutons with salt. Cool. Serve soup with croutons and sausage.