Recipe: Tuscan Style Tomato Gazpacho with Croutons

Tuscan Gazpacho SoupAs summer temperatures start to rise, chefs start eyeing their local tomatos for the ultimate hot-weather soup: gazpacho. Easy to make and refreshing to drink, gazpacho originated in the southern Andalusia region of Spain but is now enjoyed everywhere.

Gazpacho, as prepared at Celebrity Cruises’s Tuscan Grille, features a rustic edge, but still captures the thirst-quenching virtue of a raw salad-based drink. The soup is also great for home entertaining, since it requires no cooking and can be prepared several hours in advance.


1 cup focaccia (1/2-in cubed)
10 medium plum (Roma) tomatoes (large cubed)
2 cups tomato juice
1/2 cup red bell pepper (chopped)
1/2 cup green bell pepper (chopped)
1/2 cup celery (chopped)
2 cups European cucumber (chopped)
1 tablespoon red onion (chopped)
1 small garlic clove (chopped)
4 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon white balsamic vinegar
2 teaspoons fresh basil (chopped)
2 teaspoons fresh parsley (shopped)
1 teaspoon kosher salt
1/4 teaspoon black pepper (ground)
1/4 to 1/2 teaspoon red pepper sauce
1/2 cup creme fraiche


Lightly toss cubed focaccia with olive oil. Place on a sheet pan and toast in a 350 degrees F (175 degrees C) oven for 10 minutes or until golden brown. Set aside to cool.

Place all ingredients except focaccia and creme fraiche in a blender and puree until smooth. Remove and place in refrigerator for 20 minutes to cool. Devidie among 6 soup bowls; garnish each with a quenelle of creme fraiche and focaccia croutons.

Serves 6.

Wine Pairing

Chateau Des Jacques; Moulin-A-Vent; Louis Jadot; Beaujolais, France

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