Raspberry Gazpacho with Nectarine & Pistachio Crostini

Last summer I found a recipe for a strawberry gazpacho which was unexpectedly delicious, super elegant and healthy, and so simple to make! So this year I thought I would create a similar recipe using my all time favorite type of berry, and pair it with some yummy, seasonal nectarines on crostini. To be honest, this version tasted pretty darn similar to the other one, but ended up being SO much easier to make, because I didn’t have to hull and chop 6 cups of strawberries! I know a gazpacho might sound, and even look “fancy” but truly, it was one of the simplest, quickest things I have made in a really long time! It’s also one of the healthiest things I have made in a really long time– as it’s packed with berries, whole grains, and vegetables! So of course I had to pair it with some good ol’ carbs, salty pistachios and sweet fruit. This meal ended up being really fun to make, really pretty to look at, and of course, really yummy to eat! So I hope you guys enjoy on one of these hot summer nights! >3

Ingredients {for the Gazpacho}
1/2 cup plus 1 Tbs. olive oil
3 cloves minced garlic
2 cups whole grain bread, cubed
3 sprigs of fresh thyme
6 cups raspberries
1 English cucumber peeled, seeded, and diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 Tbs. tomato paste + 2 Tbsp water
3 Tbs. red wine vinegar
2 tsp salt
handful fresh basil leaves
juice of 1 lime
Extra basil, olive oil and freshly ground black pepper for serving
{for the crostini}
1 baguette
4 nectarines, sliced
1/2 cup chopped pistachios
Olive oil

Directions:
Heat 1 Tbs. olive oil in a pan over medium-high heat, add the garlic and when it starts to sizzle add the bread cubes and thyme. Cook, stirring until the bread is golden brown, adding more olive oil if necessary to prevent it from sticking and burning.  Place the bread cubes in a bowl with the remaining garlic, raspberries, {setting a few aside for garnish} cucumbers, peppers, 1/2 cup olive oil, tomato-paste, water, vinegar, and salt. Stir to combine.

Place in a blender in 2 batches and puree until smooth for 5 minutes, until no seeds remain. Taste, and season with more salt if desired. Cover tightly with plastic wrap and let chill while you make the crostini:

To make the crostini: slice the french bread, place on a rimmed baking sheet, drizzle with a little olive oil, and toast under a broiler on either side for 3-4 minutes, until brown around the edges. Arrange on a platter. Place 2 slices of nectarine on each piece of crostini, followed by a sprinkling of chopped pistachios, and serve right away with the gazpacho.

To serve the gazpacho: Ladle into bowls, garnish with freshly ground black pepper, basil and raspberries, and drizzle with extra virgin olive oil
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