Name: Cheesy Flatbread and Gazpacho Soup
Prep time: 15 min
Cook time: 15 min
Ingredients: 1 lb Roma tomato (halved and cored); 1/4 lb Cucumber (peeled and seeded); 1/2 Green bell pepper (cored); 1/4 Red onion (peeled); 1 clove Garlic (peeled); 1 TBSP Extra-virgin olive oil; 1 TBSP Sherry vinegar; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/4 tsp Ground cumin; 1/4 cup Fresh basil; 1 slice Crusty bread (thick cut slice, cut into 3/4-inch cubes); 1 TBSP Extra-virgin olive oil; 1/2 tsp Italian seasoning; 1/4 tsp Garlic powder; 1/4 tsp Salt; pinch Black pepper; 1/2 tsp Fresh oregano (roughly chopped); 1/2 tsp Fresh thyme (leaves); 1/2 cup Fresh basil (packed tight); 1 clove Garlic (minced); 1 TBSP Extra-virgin olive oil; 3/4 cup Mozzarella cheese (shredded); 2 Pita bread (or similar flatbread); 1/2 TBSP Butter (melted); Salt; Black pepper; 24 oz Sweet tea (cold)

Cheesy Flatbread and Gazpacho Soup

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Prep Time: 15

Cook Time: 15

Chilling: 1

Servings:

Calories: 618kcal

Ingredients

Gazpacho

1 lb Roma tomato halved and cored
1/4 lb Cucumber peeled and seeded
1/2 Green bell pepper cored
1/4 Red onion peeled
1 clove Garlic peeled
1 TBSP Extra-virgin olive oil
1 TBSP Sherry vinegar
1/2 tsp Salt
1/4 tsp Black pepper
1/4 tsp Ground cumin
1/4 cup Fresh basil

Croutons

1 slice Crusty bread thick cut slice, cut into 3/4-inch cubes
1 TBSP Extra-virgin olive oil
1/2 tsp Italian seasoning
1/4 tsp Garlic powder
1/4 tsp Salt
pinch Black pepper

Flatbread

1/2 tsp Fresh oregano roughly chopped
1/2 tsp Fresh thyme leaves
1/2 cup Fresh basil packed tight
1 clove Garlic minced
1 TBSP Extra-virgin olive oil
3/4 cup Mozzarella cheese shredded
2 Pita bread or similar flatbread
1/2 TBSP Butter melted
Salt
Black pepper

Sweet Tea

24 oz Sweet tea cold

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Make the gazpacho: Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency. Taste and season with extra salt, pepper, and/or cumin if needed. Refrigerate for at least 1 hour, or until completely chilled.
Preheat the oven to 375°F (190℃). Line a large baking sheet with parchment paper; set aside.
Make the croutons: In a large bowl, evenly drizzle the olive oil over the bread chunks. Then evenly sprinkle the Italian seasoning, garlic powder, salt, and pepper over the bread. Toss gently until well-combined.
Spread the bread cubes out in a single layer on a baking sheet. Bake until golden, turning once halfway through cooking in order to brown all sides of the croutons. Cooking time will depend on the thickness of the cubes, so watch to be sure that they do not burn. Remove from the oven, and let cool completely.
Make the flatbread: Add the oregano, thyme, basil, garlic, and oil to a blender. Blend until smooth (add more oil if needed for a smoother consistency). Season with salt and pepper to taste. Brush the flatbread with butter. Spread the herb mixture over top and sprinkle with cheese evenly.
Bake in the oven until the cheese is melted completely and golden brown. Let sit for 1 to 2 minutes before quartering.
Serve the soup topped with croutons, flatbread, and sweet tea.

Nutrition