Gazpacho With Multi-Grain 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
