Gazpacho Soup With Violife Prosociano Croutons


October 24, 2018


For the soup

1. In a food processor, throw each vegetable inside separately (cucumbers, pepper, tomatoes, onion) to make each vegetable finely chopped.

2. After each vegetable is processed, mix together in a large bowl and add the tomato juice, vinegar, olive oil, salt, pepper very well.

3. Place the mix in the fridge for at least an hour. The longer the soup chills out, the richer the flavors will be.

For the croutons

4. Cut the bread slices in 1x1m thick cubes.

5. In a frying pan, add olive oil, coconut butter, garlic glove and thyme. Mix until the butter melts.

6. Add the bread cubes and mix thoroughly.

7. Season with salt & pepper and mix for a couple of minutes until golden brown.

8. Remove garlic glove.

9. Place a baking paper on a baking tray. Transfer the croutons on the tray.

10. Bake in a preheated oven at 120ο C for 20-25 mins until crunchy.

11. Grate the Violife Prosociano in powder format.

12. Remove the tray from the oven.

13. Sprinkle with the grated Violife Prosociano. Mix thoroughly.

14. Place in a separate bowl and keep aside for 15 minutes until cold.

15. Remove the Gazpacho from the fridge.

16. Place in a soup bowl and add the croutons on top.


For the soup

2 cucumbers, halved and seeded

1 red pepper

5 ripe tomatoes

½ red onion

2 cups tomato juice

1/4 cup white wine vinegar

1/8 cup olive oil

Salt & Pepper

For the croutons

3 large slices of gluten free bread

100g Violife Prosociano

3 tbsp olive oil

50g coconut butter

1 garlic glove squashed

1 tsp thyme

Salt & Pepper