Gazpacho with Croutons and Sausage
Prep Time3 Hours
Cook Time15 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.
