Gazpacho with Croutons and Sausage
Prep Time:
3 Hours
Cook Time:
15 minutes
Description
Gazpacho with Croutons and Sausage
Published Bon Appetit, July 1995
The classic cold soup, as interpreted by Ouro Branco restaurant, Vila Viçosa, Portugal. Serves 6.
Ingredients
- 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
Cooking Instructions
- 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.
