Name: Gazpacho With Multi-Grain Croutons
Ingredients: 3 cups tomato juice 750 mL; 2 Tbsp canola oil 30 mL; 1/4 tsp hot sauce 1 mL; 2 tomatoes (chopped 2); 1 seedless cucumber (peeled, chopped 1); 1 red pepper (chopped 1); 1 green pepper (chopped 1); 1 small onion (coarsely chopped 1); 1 carrot (peeled, coarsely chopped 1); 1 clove garlic (coarsely chopped 1); 1/4 tsp salt 1 mL and 1/4 tsp pepper 1 mL; fresh cilantro for garnish; 3 slices multi-grain bread (cut into strips 3); 2 Tbsp canola oil 30 mL; 1 Tbsp Parmesan cheese 15 mL; 1/4 tsp salt 1 mL; 1/4 tsp pepper 1 mL

Gazpacho With Multi-Grain Croutons

Print Recipe Pin Recipe

Servings

Ingredients

3 cups tomato juice 750 mL
2 Tbsp canola oil 30 mL
1/4 tsp hot sauce 1 mL
2 tomatoes chopped 2
1 seedless cucumber peeled, chopped 1
1 red pepper chopped 1
1 green pepper chopped 1
1 small onion coarsely chopped 1
1 carrot peeled, coarsely chopped 1
1 clove garlic coarsely chopped 1
1/4 tsp salt 1 mL and 1/4 tsp pepper 1 mL
fresh cilantro for garnish
3 slices multi-grain bread cut into strips 3
2 Tbsp canola oil 30 mL
1 Tbsp Parmesan cheese 15 mL
1/4 tsp salt 1 mL
1/4 tsp pepper 1 mL

Instructions

Preparation

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.2 Season with salt and pepper and refrigerate for 2 hours. Serve with cilantro and croutons.3 To prepare the croutons: Preheat oven to 350F (180C). Toss bread with canola oil, Parmesan cheese, salt and pepper. Place on baking sheet.4 Bake for 20 minutes, until crisp. Stir occasionally. Use to garnish the soup.
Source: canolainfo.org