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Week of 8/6/18

Green Gazpacho
with bruschetta

Active: 25 min Total: 1 hr
Original GF Paleo Vegetarian
Green Gazpacho
Gazpacho is a chilled soup that is unique and refreshing in hot weather. This version is made with fresh green vegetables (in contrast to the typical base of tomatoes). Adding bread cubes soaked in spices and yogurt is a technique used in Spain to give the gazpacho extra substance and texture.
Smarts: Flavors mellow as they chill, so be sure to taste and season your gazpacho with salt and pepper right before serving.
Tags
Low Calorie, Minimal Heat Required
Cuisines
European - Western
Save recipe
54

Ingredients

Metric
Servings:
4
Green Gazpacho:
  • Baguette - 2 oz , cubed
  • Stock, any type - 1 1/4 cup
  • Cumin, ground - 1/2 tsp
  • Vinegar, white wine - 2 Tbsp
  • Oil, olive - 2 Tbsp
  • Lemon juice - 1 Tbsp
  • Yogurt, plain or Greek - 1/2 cup (plus more for serving)
  • Garlic - 2 cloves , peeled
  • Jalapenos - 1 , chopped, seeds removed
  • Cucumbers - 12 oz , diced
  • Tomatillos - 12 oz , quartered
  • Green onions - 3 stalks , chopped, green and white parts combined
Bruschetta:
  • Baguette - 8 oz , sliced into rounds
  • Garlic - 1 clove , peeled
  • Basil, fresh - 6 leaves , chopped
  • Tomatoes, medium - 2 , chopped
  • Vinegar, balsamic - 2 tsp
  • Oil, olive - 2 tsp

Prep

  1. Baguette (for gazpacho and bruschetta) - Cube portion of baguette for gazpacho. Slice portion of baguette for bruschetta into rounds.
  2. Soak baguette cubes - Whisk together stock, cumin, white wine vinegar, olive oil (portion for gazpacho), lemon juice, and yogurt. Add baguette (portion for gazpacho) and stir everything to combine. Set aside for up to 20 minutes to let baguette soften slightly.
  3. Garlic (for gazpacho and bruschetta) / Jalapenos / Cucumbers / Tomatillos - Prep as directed. Combine garlic for gazpacho with jalapenos, cucumbers, and tomatillos. Store garlic for bruschetta separately. (Can be done up to 5 days ahead)
  4. Make gazpacho - Combine baguette (including yogurt mixture), garlic (for gazpacho), jalapenos, cucumbers, and tomatillos in a food processor or blender. Blend until smooth. Add some water if the gazpacho is too thick. Refrigerate for at least 30 minutes and up to 2 days. (Can be done up to 2 days ahead)
  5. Green onions - Chop green onions and combine green and white parts. (Can be done up to 3 days ahead)
  6. Basil / Tomatoes - Prep as directed and combine. (Can be done 1 day ahead)
  7. Make bruschetta topping - Combine basil, tomatoes, balsamic vinegar, and olive oil (portion for bruschetta). Season with some salt (it will really bring out the flavor of the tomatoes).

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Make

  1. Heat oven to 350F / 177C.
  2. Spread baguette rounds (for bruschetta) out in a single layer on a sheet pan. Brush the top of each baguette round with some olive oil. Gently rub garlic cloves (for bruschetta) on the tops of the baguette rounds (this will give the bread a mild garlic flavor).
  3. Toast baguette rounds until golden and crisp, 6 to 10 minutes (depending on thickness).
  4. While baguette rounds bake, season gazpacho with some salt and pepper.
  5. Top baguette rounds with bruschetta topping.
  6. Divide gazpacho between serving bowls. Top with yogurt and green onions. Serve gazpacho with bruschetta on the side. Enjoy!

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