Leftover Bread Gazpacho
Beat the Heat & Waste with Zero Waste Gazpacho & Croutons!
Summer is here, and what better way to cool down than with a vibrant, refreshing bowl of Gazpacho? But what if you could enjoy this classic Spanish soup and reduce food waste at the same time? Our Zero Waste Gazpacho & Croutons recipe does just that! This recipe cleverly utilizes stale bread, transforming it into both a creamy gazpacho base and delicious, crunchy croutons. It’s a win-win for your taste buds and the planet!
Gazpacho is traditionally a raw blended vegetable soup, originating from Andalusia, Spain. It’s packed with nutrients and incredibly easy to make, requiring minimal cooking. This version takes it a step further by embracing the zero-waste philosophy. Instead of tossing out that slightly hardened loaf, you’re giving it a new life, adding both texture and flavor to your soup.
Why You’ll Love This Recipe:
- Zero Waste: Uses up stale bread, reducing food waste.
- Refreshing & Healthy: Packed with fresh vegetables and healthy fats.
- Easy to Make: Requires minimal cooking and comes together quickly.
- Versatile: Perfect as an appetizer, light lunch, or snack.
- Flavorful: A delightful blend of sweet tomatoes, crisp cucumber, and aromatic garlic.
Tips for the Best Gazpacho:
- Ripe Tomatoes are Key: The sweeter the tomatoes, the better the gazpacho. Look for tomatoes that are fragrant and slightly soft to the touch.
- Chill Time is Crucial: Allowing the gazpacho to chill for at least 30 minutes (or even overnight) allows the flavors to meld and intensifies the taste.
- Adjust to Your Taste: Feel free to adjust the amount of vinegar, garlic, and seasoning to suit your preferences.
- Bread Choice: While any stale bread will work, sourdough or a crusty Italian loaf adds a lovely depth of flavor.
Frequently Asked Questions
Q: Can I make this gazpacho ahead of time?
A: Absolutely! Gazpacho actually tastes better after it’s had a chance to chill and the flavors have melded. You can make it a day or two in advance.
Q: I don’t have a high-powered blender. Will this recipe still work?
A: Yes, but you may need to blend for a longer time to achieve a smooth consistency. You can also strain the gazpacho through a fine-mesh sieve to remove any remaining chunks.
Q: Can I add other vegetables to the gazpacho?
A: Definitely! Feel free to experiment with other vegetables like carrots, celery, or even a little avocado for extra creaminess.
Q: What kind of bread is best for the croutons?
A: Any stale bread will work, but a crusty bread like sourdough or baguette will give you the best texture.
Q: Can I make the croutons ahead of time?
A: Yes! Store them in an airtight container at room temperature for up to a week.
Zero Waste Gazpacho & Croutons
Ingredients
- 8 slices Stale Bread For gazpacho and croutons
- 1 kg Ripe Tomatoes
- 1 Cucumber
- 1 Bell Pepper
- 1/4 cup Olive Oil
- 1 tablespoon Vinegar
- 1 clove Garlic
- to taste Salt
- to taste Pepper
Instructions
- For the gazpacho, roughly chop the tomatoes, cucumber, and bell pepper.
- Blend the chopped vegetables with olive oil, vinegar, garlic, salt, and pepper until smooth.
- Add some stale bread to the gazpacho for extra thickness and flavor.
- Cut the remaining stale bread into cubes.
- Toss the bread cubes with olive oil, salt, and pepper.
- Bake the bread cubes at 180°C (350°F) for 10-15 minutes, or until golden brown and crispy. These are your croutons!
- Serve the gazpacho chilled, topped with the homemade croutons.
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