Spring Green Gazpacho with Croutons

Name: Spring Green Gazpacho with Croutons
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 ripe tomatoes, chopped; 1 cucumber, peeled and chopped; 1 green bell pepper, chopped; 1 small red onion, chopped; 2 cloves garlic, minced; 2 cups vegetable broth; 1/4 cup fresh basil leaves; 1/4 cup fresh parsley leaves; 2 tablespoons olive oil; Salt and pepper to taste; 2 cups sourdough bread, cubed; 1/4 cup olive oil; 1 teaspoon garlic powder; Salt to taste

Highlighted under: Quick Healthy Recipes

I absolutely love the vibrant flavors of this Spring Green Gazpacho with Croutons! This refreshing dish brings together a medley of fresh green vegetables and herbs, creating a light and revitalizing bowl that's perfect for warm days. As the weather warms up, I crave lighter meals like this, and blending these fresh ingredients into a velvety soup makes the flavors pop. Plus, the crunchy homemade croutons add a delightful texture contrast, making it a complete and satisfying meal.

Created by

Emily

Last updated on 2026-02-04T17:33:27.726Z

When I first made this Spring Green Gazpacho, I was surprised at how much flavor could come from such simple ingredients. By using fresh cucumbers, green bell peppers, and herbs like basil and parsley, the soup tasted incredibly vibrant. I recommend allowing it to chill for at least an hour to let all the flavors meld together beautifully.

The croutons are a game changer! Instead of store-bought ones, I make my own by toasting some sourdough bread with olive oil and seasoning. They add the perfect crunchy element, balancing the creaminess of the gazpacho!

Why You'll Love This Recipe
Refreshing and vibrant flavors perfect for spring and summer
Easy to prepare and full of nutritious ingredients
Homemade croutons add an amazing crunch and depth to the dish

Choosing the Right Ingredients

The freshness of the vegetables is crucial in this Spring Green Gazpacho. Opt for ripe, in-season tomatoes, as they provide the base flavor of the soup. Look for firm cucumbers with a bright green skin, which will give your gazpacho a crisp texture. Similarly, selecting a vibrant green bell pepper will enhance the soup's color and overall taste. Never underestimate the role of fresh herbs, as they infuse the dish with aromatic qualities that elevate the existing flavors.

When it comes to the herbs, make sure you are using fresh basil and parsley. Dried herbs won’t bring the same brightness to the dish. If you can’t find basil, consider using cilantro for a different twist; it pairs beautifully with the soup's flavors. Always taste and adjust the seasoning as the natural flavors from the fresh produce can vary greatly depending on their ripeness and quality.

Perfecting the Texture

Achieving the right consistency in gazpacho is essential for a pleasant mouthfeel. After blending your ingredients, you should have a smooth, velvety soup that is not too thick or too watery. If it’s blending too thickly, add more vegetable broth in small increments, blending until you reach your desired texture. Conversely, if it’s too thin, consider blending in a few more chopped vegetables to help thicken it up.

Chilling the gazpacho allows the flavors to meld beautifully, enhancing the overall experience. Ideally, let it chill for at least an hour in the refrigerator. If you can, aim for two hours or even overnight; this allows the vegetable flavors to deepen. When serving, if the soup has thickened after chilling, stir in a little cold vegetable broth to loosen it before presenting it in bowls.

Ingredients

For the Gazpacho

4 ripe tomatoes, chopped
1 cucumber, peeled and chopped
1 green bell pepper, chopped
1 small red onion, chopped
2 cloves garlic, minced
2 cups vegetable broth
1/4 cup fresh basil leaves
1/4 cup fresh parsley leaves
2 tablespoons olive oil
Salt and pepper to taste

For the Croutons

2 cups sourdough bread, cubed
1/4 cup olive oil
1 teaspoon garlic powder
Salt to taste

Instructions

Prepare the Gazpacho

In a blender, combine the tomatoes, cucumber, green bell pepper, red onion, garlic, vegetable broth, basil, parsley, olive oil, salt, and pepper. Blend until smooth. Adjust seasoning if necessary.

Chill the Soup

Transfer the gazpacho to a bowl or container and refrigerate for at least 1 hour to allow the flavors to develop.

Make the Croutons

Preheat your oven to 375°F (190°C). In a bowl, toss the cubed sourdough bread with olive oil, garlic powder, and salt. Spread on a baking sheet and toast in the oven for 10 minutes or until golden and crispy.

Serve

Once the gazpacho is chilled, serve in bowls topped with the croutons. Enjoy the refreshing taste!

Pro Tips

For an extra kick, add a few dashes of hot sauce to the gazpacho before serving. You can also substitute seasonal vegetables according to your preferences for variety.

Making the Most of Croutons

The homemade croutons not only add crunch to your gazpacho but also enhance its visual appeal. Use day-old sourdough bread for best results; it holds up better during toasting and adds a rich flavor that complements the soup. Ensure your croutons are evenly coated with olive oil to give them a crisp texture and avoid sogginess. Bake them until they’re golden brown and firm, usually around 10-12 minutes, keeping a close eye to prevent burning.

For variations, consider using other types of bread like ciabatta or even gluten-free options if desired. Adding spices such as smoked paprika or Italian herbs to your oil mixture can infuse additional flavors into the croutons, making them a standout topping. Store any leftover croutons in an airtight container to maintain their crunchiness; they can be reused on salads or soups later.

Serving Suggestions and Variations

While this Spring Green Gazpacho is delightful on its own, you can elevate it further by adding garnishes at serving time. A drizzle of extra virgin olive oil, a sprinkle of fresh herb leaves, or even a few dollops of creamy avocado can enhance the presentation and flavor. For added protein, consider topping the gazpacho with diced cooked shrimp or chickpeas, turning it into a more filling dish.

If you have extra time, think about making it a meal prep option. Gazpacho stores well in the refrigerator for up to 3 days, allowing the flavors to improve. You can also freeze it if made in large batches, just be aware that the texture may slightly change upon thawing, so give it a good stir and adjust seasoning if necessary upon serving.

Questions About Recipes

→ Can I make this gazpacho ahead of time?

Yes, this gazpacho can be made a day in advance. Just store it in the refrigerator and give it a good stir before serving.

→ What if I don't have fresh herbs?

You can use a teaspoon of dried herbs as a substitute, but fresh herbs will provide a brighter flavor.

→ Is gazpacho served hot?

No, gazpacho is a cold soup and is best enjoyed chilled.

→ Can I add other vegetables to the soup?

Absolutely! Feel free to experiment with ingredients like avocados, jalapeños, or even fruit like watermelon for a twist.