Gazpacho, or soup made from raw vegetables, is perfect for those days when you want something hearty like a soup, but also refreshing. This particular gazpacho is made from tomatoes, cucumber, and bell pepper, given a touch of nutty flavor from tahini and seasoned with garlic, pepper, and coriander. This soup is amazing on its own but is even better topped with crispy avocado croutons. Yum!
Gazpacho With Avocado Croutons [Vegan]
For the Gazpacho:
- 6 large tomatoes
- 1/2 of 1 cucumber
- 1 green bell pepper
- 2 tablespoons tahini
- 1 tablespoon apple cider vinegar
- 1 teaspoon allepo pepper (optional)
- 1 garlic clove
- A dash of ground coriander
For the Avocado Croutons:
- 1 ripe avocado
- 1/2 cup spelt flour
- 1/2 cup water
- 2 teaspoons paprika powder
- Salt and pepper
- 6 tablespoons bread crumbs
- 2 tablespoons nutritional yeast
- 1 tablespoon dried thyme
- Start by putting your whole tomatoes into a large bowl and piercing them with a knife. Cover the tomatoes with boiling water and let them sit for about 30 seconds.
- Next, drain the water from the tomatoes and let them cool down. Once they are cool, you can peel off the skin just using your hands.
- Add the tomatoes together with the remaining ingredients for the gazpacho into your blender and blend well for a few minutes.
- It’s best to let the gazpacho sit in the refrigerator for about 30 minutes before you serve it.
- While the gazpacho is sitting in the refrigerator, you can make the avocado croutons. Preheat the oven to 335°F.
- In one bowl, combine the spelt flour with the paprika powder, salt, pepper, and water to make a batter.
- In another bowl, mix together the bread crumbs with the nutritional yeast and thyme.
- Cut the avocado into small cubes and add the cubes to the wet batter and coat well.
- Next, transfer into the bowl with the bread crumbs and coat again.
- Line a baking tray with parchment paper and lay out the coated avocado cubes.
- Bake in the oven for about 10 minutes.
- Serve together with the gazpacho.