Gazpacho with Multi-Grain Croutons
Courtesy of CanolaInfo
Servings: 6
Prep Time: 20. Min.
Cook Time: 20 Min.
Chill Time: 2 Hrs.
Prep Time: 20. Min.
Cook Time: 20 Min.
Chill Time: 2 Hrs.
What you need:
* 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
* 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.
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;