Gazpacho With Multi-Grain Croutons
This is the perfect cold soup for a hot summer day.
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Servings: 10 servings
Ingredients
Gazpacho
- 3 cups 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, coarsley chopped
- 1 carrot, peeled, coarsely chopped
- 1 clove garlic, coarsely chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- fresh cilantro for garnish
Croutons
- 3 slices multi-grain bread, cut into strips
- 2 Tbsp canola oil
- 1 Tbsp Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- 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 hours. Serve with cilantro and croutons.
- To prepare the croutons: Preheat oven to 350 °F (180 °C). Toss bread strips with canola oil, Parmesan cheese, salt and pepper. Place on baking sheet. Bake for 20 minutes, until crisp. Stir occasionally. Use croutons to garnish the soup.
Nutrition Facts
Gazpacho With Multi-Grain Croutons
Serving Size
175 mL of soup with 1 crouton
Amount per Serving
Calories
110
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Cholesterol
0.3
mg
0
%
Sodium
184
mg
8
%
Potassium
375
mg
11
%
Carbohydrates
12
g
4
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.