Smoky Tomato Gazpacho with Chipotle and Crispy Croutons

Name: Smoky Tomato Gazpacho with Chipotle and Crispy Croutons
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 800 g tomatoes, roughly chopped; 200 g roasted red peppers from a jar; 2 slice wholemeal bread; 300 ml water; 2 clove garlic; 1/2 bunch basil; 1 tbsp chipotle paste; 1/2 tbsp olive oil; 1 tsp caster sugar; 1 tsp white wine or apple cider vinegar; 1 tsp dried oregano

A refreshing chilled Spanish soup with a bold, smoky twist from chipotle paste and roasted peppers. Topped with crispy, oregano-infused wholemeal breadcrumbs, it's the perfect light lunch or appetizer for warm summer days.

Servings---

Prep Time10 Mins

Cook Time5 Mins

Difficulty

Easy

Ingredients

tomatoes, roughly chopped
800 g
roasted red peppers from a jar
200 g
wholemeal bread
2 slice
water
300 ml
garlic
2 clove
basil
0.5 bunch
chipotle paste
1 tbsp
olive oil
0.5 tbsp
caster sugar
1 tsp
white wine or apple cider vinegar
1 tsp
dried oregano
1 tsp

Step-by-Step Instructions

Pulse the wholemeal bread in a food processor until you have coarse breadcrumbs. Heat the olive oil in a frying pan over high heat, add the breadcrumbs and dried oregano, and fry for 4-5 minutes until golden brown and crunchy. Transfer to a plate and set aside to cool.

Place the chopped tomatoes, roasted red peppers, garlic, most of the basil, chipotle paste, caster sugar, vinegar, and 300ml of water into a high-speed blender.

Start blending on a low speed, then gradually increase to maximum until the gazpacho is completely smooth. Season to taste with salt and black pepper.

Transfer the soup to a container and chill in the refrigerator for at least 2 hours, or until thoroughly cold.

To serve, ladle the chilled soup into bowls, sprinkle with the crispy oregano breadcrumbs, and garnish with the remaining basil leaves.

Chef's Tips

For an ultra-smooth texture, pass the blended soup through a fine-mesh sieve before chilling. If you prefer a thinner consistency, add a splash more water or tomato juice. This soup tastes even better the next day as the flavors have more time to meld.