Gazpacho & Garlic Toast
Summer / Spring / Coconut Oil / Cook / Dairy Free / LouAna / Side Dish / Soup / Vegan /
Hot summer evenings call for cold soup. Here fresh tomatoes are blended with garlic, shallots and herbs to create a bright and refreshing soup. Served alongside grilled bread that’s been rubbed with raw garlic and topped off with coconut oil for a cool snack.
PREP, COOK, TOTAL TIME
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
3 pints cherry tomatoes
3 tablespoons LouAna® 100% Pure Coconut Oil
1 small shallot, minced
1 garlic clove, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
5 large basil leaves, plus more to garnish
4 slices Italian country bread
1 tablespoon LouAna® 100% Pure Coconut Oil
1/2 garlic clove
Preheat oven to 400° F and line a baking sheet with parchment paper.
Toss cherry tomatoes with coconut oil, shallot, garlic, kosher salt and black pepper. Roast for 20 minutes. Allow to cool.
Transfer roasted tomatoes and fresh basil to a blender or food processor and puree until smooth. Add more salt and pepper to taste. Add a bit of sugar if it is too acidic. Refrigerate until chilled or serve at room temperature.
Preheat a skillet or grill pan over high. Brush bread with coconut oil on both sides and grill or sear until golden brown and crusty. Rub with 1/2 garlic clove.
Ladle soup into bowls and garnish with more basil and grilled garlic bread.
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Gazpacho Recipe photo credit: LouAna