Elegant Spanish Gazpacho Andaluz with Veggie Crostinis – A Cinematic Vegetarian Feast
Indulge in a fresh and flavorful vegetarian Spanish lunch with this exquisite Gazpacho Andaluz recipe, accompanied by delightful veggie crostinis. Perfect for any occasion, enjoy the tantalizing flavors of Spain without leaving your kitchen.
Allergens
None
Ingredients
- 4 ripe tomatoes
- 1 cucumber
- 1 red bell pepper
- 1/2 small red onion
- 1 clove garlic
- 1/4 cup extra virgin olive oil
- 2 tablespoons sherry vinegar
- Salt and black pepper, to taste
- Water, as needed
- Fresh basil leaves
- Whole grain bread
- Olive oil for brushing
- Zucchini, thinly sliced
- Cherry tomatoes, halved
- Fresh basil leaves, for garnish
Instructions
- In a blender or food processor, combine the tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until smooth, then add olive oil and sherry vinegar.
- Season with salt and black pepper, to taste. If needed, add water to achieve your desired consistency. Stir in fresh basil leaves for an added burst of flavor. Cover and refrigerate the gazpacho for at least 2 hours or until chilled.
- Preheat oven to 375°F (190°C). Slice whole grain bread into thin rounds, brush with olive oil, and bake for 8 10 minutes or until golden brown and crisp. Set aside to cool.
- Slice zucchini into thin rounds using a mandoline slicer. Heat a non stick skillet over medium heat and cook the zucchini slices until slightly softened but still tender.
- Arrange crostinis on individual plates, top with zucchini slices, cherry tomatoes, and a spoonful of chilled gazpacho. Garnish with fresh basil leaves for an aromatic touch.
Chef’s Insight
Use ripe tomatoes for the most vibrant color and sweetest flavor.
Notes
Gazpacho can be stored in an airtight container for up to 3 days in the refrigerator. Use a mandoline slicer for perfectly even zucchini slices.