Chili and tomato gazpacho with corn croutons

A refreshing and spicy take on the classic cold soup. The corn croutons add a delightful crunch.

For the gazpacho

In a blender or food processor, combine the tomatoes, cucumber, bell pepper, red onion, garlic, and chilies. Blend until the mixture is smooth.

While the blender is running, slowly pour in the tomato juice, red wine vinegar, and olive oil. Blend until everything is well combined.

Season the gazpacho with salt and pepper. Taste and adjust the seasoning if necessary.

Transfer the gazpacho to a large bowl, cover, and refrigerate for at least 2 hours or overnight. This allows the flavors to meld and the soup to chill thoroughly.

For the corn croutons:

Preheat the oven to 375°F (190°C).

In a large bowl, toss the cornbread cubes with olive oil or melted butter, chili powder, and salt until they are well coated.

Spread the seasoned cornbread cubes in a single layer on a baking sheet.

Bake in the preheated oven for 10-15 minutes, or until the croutons are golden brown and crispy. Make sure to turn them halfway through the baking time for even browning.

Remove from the oven and let them cool.

To serve

Pour the chilled gazpacho into individual bowls.

Top each bowl with a generous handful of corn croutons.

Serve immediately and enjoy!