Gazpacho with Multi-Grain Croutons
Courtesy of CanolaInfo
Servings: 6
Prep Time: 20. Min. Cook Time: 20 Min. Chill Time: 2 Hrs. What you need:
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+ 3 c. tomato juice
+ 2 Tbsp. canola oil + 1/4 tsp. hot sauce + 2 tomatoes,chopped + 1 seedless cucumber, peeled, chopped + 1 red pepper, chopped + 1 green pepper, chopped + 1 small onion, coarsely chopped + 1 carrot, peeled, coarsely chopped + 1 clove garlic, coarsely chopped + salt and pepper + fresh cilantro for garnish Croutons: + 4 slices multi-grain bread, cut into strips + 1/4 c. canola oil + 2 Tbsp. Parmesan cheese + salt and pepper What to do:
1. In a food processor, blend tomato juice, canola oil, hot sauce, tomatoes, cucumber, red pepper, green pepper, onion, carrot and garlic until almost smooth. Season with salt and pepper and refrigerate for 2 hr. Serve with cilantro and croutons.
2. To prepare the croutons: Preheat oven to 350°F. Toss bread with canola oil, Parmesan cheese, salt and pepper. Place on baking sheet. Bake for 20 min., until crisp. Stir occasionally. Use to garnish the soup. Nutritional information:
Calories: 260; Total Fat: 15g; Saturated Fat: 2g; Cholesterol: 0mg; Total Carbs: 26g; Fiber: 4g; Protein: 6g; Sodium: 430mg;
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