Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Combine all the gazpacho ingredients into a medium mixing bowl and stir to combine.
Add half the mixture to a food processor or blender, and blend until smooth. Transfer to another mixing bowl and set aside.
Add the remaining soup ingredients into the food processor and pulse until coarsely chopped. You can puree the soup as well, but I like it a little chunky. Combine this with the rest of the mixture and chill in the fridge for at least 30 minutes.
While the soup is chilling prepare your croutons by combining the quinoa, flax egg and spices in a small bowl and mixing together with a wooden spoon.
Heat the oil in a fry pan over medium heat and with wet hands, form the quinoa mixture into little balls, dropping them into the hot pan.
Cook 2 - 3 minutes, carefully flipping them over (be very gentle because they are super fragile), cooking another 2 - 3 minutes on the other side.
Once the croutons are nicely browned and slightly crispy (they won't be fully crisped in the pan), transfer them to the baking sheet and bake in the center of a warmed oven for 15 minutes or until they're nice a crispy.
Cool on a wire rack (or on the baking sheet) which will let them crisp up even more.
Remove the soup from the fridge and serve. Garnish with quinoa croutons and enjoy.
Embrace the heat with a nice chilled soup!