Gazpacho with Paprika & Parmesan Croutons (Summer Soup)

Fri, 3 July 2026

Gazpacho with Paprika & Parmesan Croutons (Summer Soup)

Ingredients (serves 4/6):

• 4 Large tomatoes (cut into quarters)
• 1 Small cucumber (peeled)
• 1 Red onion (peeled and quartered)
• 1 Red or green pepper (deseeded and chopped)
• 2 Garlic cloves
• 1 Small bunch of parsley (finely chopped)
• 1 Small bunch of chives (finely chopped)
• 2 Tbsp sherry or red wine vinegar
• 2 Tsp tabasco sauce
• 4 Slices of sour dough (roughly torn into chunks)
• 100ml Good olive oil
• 100ml Water (add more if necessary)
• 30g Parmesan (finely grated)
• 2 Tbsp paprika
• 1 Half tsp garlic granules
• Sea Salt & Pepper

Method:

Croutons –

Simply place your torn up sour dough into a bowl, drizzle over some of your olive oil, the parmesan, paprika, garlic granules, and season with salt and pepper. Next toss them well

together, and now place on a baking tray and bake at 180 degrees until golden and crisp. Leave aside until serving

Gazpacho –

This couldn’t be any easier, no cooking involved. Simply place your tomatoes, cucumber, onion, garlic, pepper, parsley, sherry vinegar, tabasco, olive oil (leave some for serving), water (start with half, add more if necessary), and salt and pepper, into a blender, and blend until smooth. Once blended, add more water if you want it to be more liquid, then taste, and season if needed.

To Serve –

Pour your gazpacho into soup bowl, drizzle the remaining olive oil around the soup, then garnish with your chopped chives, and parmesan croutons. Enjoy!