Gazpacho with Quinoa Croutons
Gazpacho is a super energizing and refreshing first course on a warm summer day. It originated from Andalusia, southern Spain where day laborers working in vineyards, olive plantations, citrus groves, & wheat fields were given rations of bread and oil for their meals. Bread soaked in water made a simple soup, to which oil, garlic & salt were added for flavor, plus whatever fresh vegetables were available–usually, tomatoes, peppers & cucumbers. This soup helped increase the workers energy while in the hot sun. Garden of Eydie changed the recipe to increase the nutrient density of the foods and made it even more delicious than the original.
We replaced the processed bread with gluten free white quinoa. It has a delicate taste and is chewier, like bread, compared to the other varieties of quinoa. We cooked the white quinoa and added it to the soup instead of bread, and WOW! The texture is even lighter and more interesting than soaked bread! We also created amazingly delicious quinoa bread croutons for garnish amongst freshly cut colorful tomatoes, and voila! Garden of Eydie healthier and even more delicious Gazpacho was born!
Make a few hours before serving
(1 hour or longer)
Place the chopped tomatoes, cucumber, red bell pepper, red onion, garlic and sherry into a bowl, cover with plastic wrap, and refrigerate to “marinate” for at least 1 hour, or longer if you have time.
Pour chilled gazpacho into pretty bowls, and garnish with fresh chopped tomatoes and cucumber, basil, sprinkling of smoked paprika, whatever you wish. Tear the quinoa bread into crouton size pieces.