Gazpacho With Multi-Grain Croutons

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Gazpacho with Multigrain Croutons
  • ServingsServings

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

Croutons:

  • 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

Preparation

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

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