Gazpacho With Multi-Grain Croutons

Name: Gazpacho With Multi-Grain Croutons
Yield: 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

Author:

Jamie Geller Test Kitchens

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

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