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The Origin of Gaspacho with Cheesy Pesto Croutons
Gazpacho soup comes from Andalusia, Spain. Field workers first made it. They pounded stale bread with garlic and olive oil. They added vinegar and water. This created a simple, cooling meal. Later, cooks introduced tomatoes from the Americas. This change created the red, vegetable-based soup we eat today.
A Modern Fusion Dish
This recipe is a recent invention. It creatively combines Spanish and Italian culinary traditions. The dish pairs a classic cold soup with a flavorful, modern topping.
The Italian Topping
The croutons draw from Italian cuisine. Pesto originates in Genoa. It is a sauce of basil, garlic, pine nuts, and cheese. For this dish, cooks toss bread cubes in pesto and extra cheese. They then bake the bread until it is warm and crispy.
A Deliberate Contrast
The combination creates a thrilling experience. The Spanish soup is cold, smooth, and acidic. The Italian croutons are warm, crunchy, and savory. Each element highlights the other.
A Gourmet Evolution
This fusion dish elevates a simple peasant food. It celebrates the best of both Spanish and Italian cooking. The result is a sophisticated, cross-cultural meal.
How to Make the Gaspacho Step by Step Recipe
For the Gazpacho:
2 lbs ripe tomatoes, cored and quartered
1 English cucumber, peeled and chopped
1 red bell pepper, chopped
1 small red onion, chopped
1 garlic clove
⅓ cup extra-virgin olive oil
2 tbsp sherry vinegar
1 tsp salt
½ tsp black pepper
For the Cheesy Pesto Croutons:
2 cups crusty bread, cubed
1 tbsp olive oil
2 tbsp prepared pesto
¼ cup grated Parmesan cheese
Instructions:
Prepare the Gazpacho Soup:
- Combine the tomatoes, cucumber, bell pepper, red onion, and garlic in a blender. Blend the ingredients on high speed until the mixture becomes completely smooth.
- With the blender running, slowly stream in the olive oil and sherry vinegar. Season the soup with salt and pepper. Blend again to incorporate.
- Pour the soup through a fine-mesh strainer into a large bowl. Press on the solids with a spatula for an extra-smooth texture. Cover the bowl and chill the gazpacho for at least 4 hours, or ideally overnight.
Make the Croutons:
- Preheat your oven to 375°F (190°C). In a medium bowl, toss the bread cubes with one tablespoon of olive oil. Spread the cubes in a single layer on a baking sheet. Bake for 8 minutes.
- Remove the baking sheet from the oven. Immediately toss the warm croutons with the pesto and Parmesan cheese until they are evenly coated. Return the sheet to the oven for another 3-5 minutes, until the cheese melts and the croutons turn golden and crisp.
To Serve:
Taste the chilled gazpacho and adjust the seasoning. Ladle the soup into bowls and top generously with the warm cheesy pesto croutons. Drizzle with a little extra olive oil for a final touch.
