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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

+ 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;