Gazpacho with Multi-Grain Croutons
Courtesy of CanolaInfo 6 Servings • 20. Min. Prep Time • 20 Min. Cook Time • 2 Hrs. Chill TimeIngredients |
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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 |
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Croutons: |
4 slices multi-grain bread, cut into strips |
1/4 c. canola oil |
2 Tbsp. Parmesan cheese |
salt and 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 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.