Gazpacho with multigrain croutonsPrint

INGREDIENTS

Soup:

• 3 cups (750 mL) tomato juice
• 2 tbsp (25 mL) canola oil
• 1/4 tsp (1 mL) 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
• 1/4 tsp (1 mL) pepper
• Fresh cilantro for garnish

Croutons:

• 3 slices multigrain bread, cut into strips
• 2 tbsp (25 mL) canola oil
• 1 tbsp (15 mL) Parmesan cheese
• 1/4 tsp (1 mL) pepper

DIRECTIONS

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 pepper and refrigerate for 2 hours. Serve with cilantro and croutons.
2. To prepare the croutons: Preheat oven to 350F (180C). Toss bread with canola oil, Parmesan cheese, and pepper. Place on baking sheet. Bake for 20 minutes, until crisp. Stir occasionally. Use to garnish the soup.

NUTRITIONAL INFO
per serving (1 of 10)