Vegetable gaspacho with herb croutons
Servings Prep Time
4people 35minutes
Servings Prep Time
4people 35minutes
Ingredients
Gaspacho
Croutons
Instructions
Gaspacho
  1. Preheat the oven to 220 °C.
  2. Peel the courgette and shallots.
  3. Coarsely chop the tomatoes (removing the hard cores), the pepper (removing the seeds), the courgette and the shallots.
  4. Brush the vegetables with olive oil and place on a baking tray.
  5. Bake for 20 minutes at 220 °C, stirring occasionally.
  6. Remove from the oven and allow to cool.
  7. Add 1 dl of water, 2 tbsp of olive oil, salt and pepper to taste. Mix and set aside.
Croutons
  1. Preheat the oven to 180 °C.
  2. Finely chop the garlic.
  3. Cut the bread into small cubes.
  4. Mix the bread, salt, herbs de Provence and olive oil in a bowl.
  5. Place the bread cubes on a baking tray.
  6. Place in the oven for 15 minutes, stirring from time to time.
  7. Remove from the oven and allow to cool.
  8. Serve the gaspacho and add the croutons on top.