Gazpacho with Basil Cornbread Croutons
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Thursday, June 26, 2014

Gazpacho with Basil Cornbread Croutons

Kelly Mike - Thursday, June 26, 2014


basil cornbread croutons
  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cup milk
  • 2 eggs
  • 1/2 cup basil leaves
  • 3 pounds ripe tomatoes
  • 2 red bell peppers, seeded
  • 1 cucumber, seeded
  • 1 shallot, peeled
  • 1/2 cup parsley leaves
  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper


  1. Preheat oven to 350°F. For the Croutons: In a large bowl, mix to combine flour, cornmeal, sugar, baking powder, and salt. In another bowl, mix to combine milk and eggs. Pour the wet ingredients into the dry and stir until just incorporated.
  2. With a knife, or the chopper attachment on the hand blender, chop the basil and add it to the batter.
  3. Poor the batter into a greased 9″x9″ baking pan and place in the oven. Bake for 35 to 40 minutes until golden and a toothpick inserted in the center comes out clean.
  4. Remove the cornbread from the pan and allow to cool. Preheat the oven to 400°F. With a knife, slice the cornbread into cubes and place on a baking sheet.
  5. Bake for 30 to 35 minutes, flipping once, until the croutons are crunchy. Set aside to cool.
  6. For the gazpacho: With the chopper attachment on the hand blender, dice the tomatoes, red bell peppers, cucumber, shallot, and parsley — place in a large bowl.
  7. Add olive oil, vinegar, salt, and pepper. With the hand blender on high, puree until smooth. If you don’t happen to have a hand blender, place ingredients in a blender or food processor and puree. Taste and add additional salt and pepper if necessary. Place in the refrigerator for at least an hour or overnight before serving.
  8. Pour into serving bowls and top with a drizzle of extra virgin olive oil and croutons.


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