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    Home » Recipes » Recipes

    Gazpacho with Basil Cornbread Croutons

    Modified: Jun 30, 2019 · Published: Sep 8, 2014 by Ashley

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    This post may contain affiliate links, which won’t change your price but will share some commission.

    One of my husband's co-workers has generously donated his CSA share to us a few times this summer. He's been going on vacation a lot and is happy to pass along all of the delicious farm fresh fruits and veggies to someone that would put them to good use.

    So when the latest share included a whole lot of gorgeous late summer tomatoes, I knew that gazpacho was in order.

    Gazpacho with Basil Cornbread Croutons

    And when I found a gazpacho recipe that included cornbread in crouton form... I was totally on board.

    I made this in a few batches in my Vitamix, and it came together pretty quickly. I love that it's a dish that can be made ahead of time.

    Gazpacho with Basil Cornbread Croutons

    The cornbread croutons were a perfect addition to this gazpacho. I kept dropping more and more of them into my bowl. My toddler was all about chomping on them, too!

    I baked them for less time than indicated (for the second baking) because they were getting nice and golden already and I didn't want to risk burning them.

    Gazpacho with Basil Cornbread Croutons

    This soup is the perfect way to celebrate the flavors of summer. Cool, refreshing and full of freshness.

    Gazpacho with Basil Cornbread Croutons
    In Sock Monkey Slippers

    serves 6

    Basil Cornbread Croutons:
    1 cup all-purpose flour
    ¾ cup cornmeal
    ¼ cup sugar
    2 tablespoons baking powder
    1 teaspoon salt
    1 ¼ cup milk
    2 eggs
    ½ cup basil leaves

    Gazpacho:
    3 pounds ripe tomatoes
    2 red bell peppers, seeded
    1 cucumber, seeded
    1 shallot, peeled
    ½ cup parsley leaves
    ½ cup extra virgin olive oil
    ⅓ cup red wine vinegar
    ½ teaspoon kosher salt
    ¼ teaspoon fresh ground black pepper

    * note: this recipe is great to make a day ahead of serving. You can also make the crutons in advance as well and store in a container for up to a week.

    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. Pour 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.

    3. 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.Bake for 30 to 35 minutes, flipping once, until the croutons are crunchy. Set aside to cool.

    4. 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. Add olive oil, vinegar, salt, and pepper.

    5. 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. Pour into serving bowls and top with a drizzle of extra virgin olive oil and croutons.

    Big Flavors Rating: 4 Stars

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    Reader Interactions

    Comments

    1. Lori H

      September 08, 2014 at 7:15 pm

      So I take it that the cornmeal you ended up getting must have worked out just fine. 🙂

      Reply
    2. Becca Heflin

      September 09, 2014 at 9:56 am

      This is a great recipe to use up the garden veggies... YUM!

      Reply
    3. Joanne (eats well with others)

      September 11, 2014 at 5:14 pm

      I think cornbread croutons are always the way to go in life.

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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