eCook Meal
Summer Gazpacho
with crispy croutons, spring onion & basil oil
Our simple take on a classic gazpacho with the added pizazz of a homemade basil oil. Topped with croutons, baby tomatoes, feta and spring onions – you’ll be going back for thirds!
Serving guide
Choose your portion size.
BLEND IT UP
Preheat the oven to 200°C. In a blender, combine the tomato chunks, the peeled Garlic, the quartered onions, the Cucumber chunks and the chopped pickled peppers. Blend until smooth, adding water if necessary. Slowly drizzle in the sherry vinegar and olive oil until a smooth, soup-like consistency. Season to taste with salt, pepper and a sweetener of choice. Place in the fridge to chill until serving.
CRISPY CROUTONS
In a bowl, combine 2 tsp of oil and some seasoning. Add the bread chunks and toss until fully coated. Place on a roasting tray and roast for 5-7 minutes until golden and crispy, shifting halfway.
BRIGHT BASIL OIL
Bring a pot of water to the boil. Ready a bowl of ice water. Once the water is boiling, add the rinsed basil leaves and blanch for about 10 seconds. Remove each leaf and dunk in the ice water until cold. Remove from the ice water and roughly tear. Place in a blender with 25ml of olive oil. Blend until smooth and frothy. Strain through a strainer or a tea towel and place in the fridge to cool.
TOSS IT TOGETHER
In a bowl, mix the crispy croutons, the halved baby tomatoes, a drizzle of olive oil and seasoning. Crumble in the drained Feta and toss until fully combined.
STUNNING!
Bowl up a generous helping of the chilled gazpacho. Top with the crouton salad and sprinkle over the spring Onion slices. Drizzle over some basil oil and tuck in!
BLEND IT UP
Preheat the oven to 200°C. In a blender, combine the tomato chunks, the peeled Garlic, the quartered onions, the Cucumber chunks and the chopped pickled peppers. Blend until smooth, adding water if necessary. Slowly drizzle in the sherry vinegar and olive oil until a smooth, soup-like consistency. Season to taste with salt, pepper and a sweetener of choice. Place in the fridge to chill until serving.
CRISPY CROUTONS
In a bowl, combine 1 tbsp of oil and some seasoning. Add the bread chunks and toss until fully coated. Place on a roasting tray and roast for 5-7 minutes until golden and crispy, shifting halfway.
BRIGHT BASIL OIL
Bring a pot of water to the boil. Ready a bowl of ice water. Once the water is boiling, add the rinsed basil leaves and blanch for about 10 seconds. Remove each leaf and dunk in the ice water until cold. Remove from the ice water and roughly tear. Place in a blender with 50ml of olive oil. Blend until smooth and frothy. Strain through a strainer or a tea towel and place in the fridge to cool.
TOSS IT TOGETHER
In a bowl, mix the crispy croutons, the halved baby tomatoes, a drizzle of olive oil and seasoning. Crumble in the drained Feta and toss until fully combined.
STUNNING!
Bowl up a generous helping of the chilled gazpacho. Top with the crouton salad and sprinkle over the spring Onion slices. Drizzle over some basil oil and tuck in!
BLEND IT UP
Preheat the oven to 200°C. In a blender, combine the tomato chunks, the peeled Garlic, the quartered onions, the Cucumber chunks and the chopped pickled peppers. Blend until smooth, adding water if necessary. Slowly drizzle in the sherry vinegar and olive oil until a smooth, soup-like consistency. Season to taste with salt, pepper and a sweetener of choice. Place in the fridge to chill until serving.
CRISPY CROUTONS
In a bowl, combine 1½ tbsp of oil and some seasoning. Add the bread chunks and toss until fully coated. Place on a roasting tray and roast for 7-9 minutes until golden and crispy, shifting halfway.
BRIGHT BASIL OIL
Bring a pot of water to the boil. Ready a bowl of ice water. Once the water is boiling, add the rinsed basil leaves and blanch for about 10 seconds. Remove each leaf and dunk in the ice water until cold. Remove from the ice water and roughly tear. Place in a blender with 75ml of olive oil. Blend until smooth and frothy. Strain through a strainer or a tea towel and place in the fridge to cool.
TOSS IT TOGETHER
In a bowl, mix the crispy croutons, the halved baby tomatoes, a drizzle of olive oil and seasoning. Crumble in the drained Feta and toss until fully combined.
STUNNING!
Bowl up a generous helping of the chilled gazpacho. Top with the crouton salad and sprinkle over the spring Onion slices. Drizzle over some basil oil and tuck in!
BLEND IT UP
Preheat the oven to 200°C. In a blender, combine the tomato chunks, the peeled Garlic, the quartered onions, the Cucumber chunks and the chopped pickled peppers. Blend until smooth, adding water if necessary. Slowly drizzle in the sherry vinegar and olive oil until a smooth, soup-like consistency. Season to taste with salt, pepper and a sweetener of choice. Place in the fridge to chill until serving.
CRISPY CROUTONS
In a bowl, combine 2 tbsp of oil and some seasoning. Add the bread chunks and toss until fully coated. Place on a roasting tray and roast for 7-9 minutes until golden and crispy, shifting halfway.
BRIGHT BASIL OIL
Bring a pot of water to the boil. Ready a bowl of ice water. Once the water is boiling, add the rinsed basil leaves and blanch for about 10 seconds. Remove each leaf and dunk in the ice water until cold. Remove from the ice water and roughly tear. Place in a blender with 100ml of olive oil. Blend until smooth and frothy. Strain through a strainer or a tea towel and place in the fridge to cool.
TOSS IT TOGETHER
In a bowl, mix the crispy croutons, the halved baby tomatoes, a drizzle of olive oil and seasoning. Crumble in the drained Feta and toss until fully combined.
STUNNING!
Bowl up a generous helping of the chilled gazpacho. Top with the crouton salad and sprinkle over the spring Onion slices. Drizzle over some basil oil and tuck in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R137.48
for 4 servings · R34.37 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Basil needs 12 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR2.25
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Plum Tomatoes needs 12Whole Red Baby Plum Tomatoes in Tomato Juice 400 g R39.99 · whole pack (size can't be divided)R39.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Baguettes needs 2Half Baguette R16.99 · whole pack (size can't be divided)R16.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Sherry Vinegar
- Pickled Bell Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Summer Gazpacho?
The preparation time for Summer Gazpacho with crispy croutons, spring onion & basil oil is between 15 and 30 minutes.
What is the total time required to make Summer Gazpacho with crispy croutons, spring onion & basil oil?
The total time required to make Summer Gazpacho with crispy croutons, spring onion & basil oil is between 20 and 35 minutes.
How many servings does Summer Gazpacho provide?
4 servings
What are the main ingredients in Summer Gazpacho?
Baby Tomato, Baguette, Cucumber, Feta, Fresh Basil, Garlic, Onion, Pickled Bell Peppers, Plum Tomato, Sherry Vinegar, Spring Onion
What is the nutritional information of Summer Gazpacho?
Calories: 626, Carbs: 94 grams, Fat: grams, Protein: 25.8 grams, Sugar: 25.3 grams, Salt: 1463 grams
How do I prepare Summer Gazpacho?
BLEND IT UP: Preheat the oven to 200°C. In a blender, combine the tomato chunks, the peeled garlic, the quartered onions, the cucumber chunks and the chopped pickled peppers. Blend until smooth, adding water if necessary. Slowly drizzle in the sherry vinegar and olive oil until a smooth, soup-like consistency. Season to taste with salt, pepper and a sweetener of choice. Place in the fridge to chill until serving. STUNNING!: Bowl up a generous helping of the chilled gazpacho. Top with the crouton salad and sprinkle over the spring onion slices. Drizzle over some basil oil and tuck in! BRIGHT BASIL OIL: Bring a pot of water to the boil. Ready a bowl of ice water. Once the water is boiling, add the rinsed basil leaves and blanch for about 10 seconds. Remove each leaf and dunk in the ice water until cold. Remove from the ice water and roughly tear. Place in a blender with 50ml of olive oil. Blend until smooth and frothy. Strain through a strainer or a tea towel and place in the fridge to cool. CRISPY CROUTONS: In a bowl, combine 1 tbsp of oil and some seasoning. Add the bread chunks and toss until fully coated. Place on a roasting tray and roast for 5-7 minutes until golden and crispy, shifting halfway. TOSS IT TOGETHER: In a bowl, mix the crispy croutons, the halved baby tomatoes, a drizzle of olive oil and seasoning. Crumble in the drained feta and toss until fully combined.
What should be prepared from my kitchen to make Summer Gazpacho?
Baby Tomato, Baguette, Cucumber, Feta, Fresh Basil, Garlic, Onion, Pickled Bell Peppers, Plum Tomato, Sherry Vinegar, Spring Onion
How many calories does Summer Gazpacho have?
626 calories
How much fat content does Summer Gazpacho have?
grams