Country Gazpacho With Garlic Croutons - 21g Carbs, 4g Fiber
From: Denise Austin
Get Your Gazpacho On!
Veggies are a delicious part of any healthy meal plan — and this
Country Garden Gazpacho is full of them: luscious ripe tomatoes,
crunchy bell peppers, and sweet onions make up the base of the soup.
This dish is so quick and easy — all you need is a food processor —
you'll love it! It's time to get chopping!
Makes: 5 cups
2 large garlic cloves
3 large ripe tomatoes, peeled and cut into chunks
1 medium cucumber, peeled and cut into chunks
1/2 large red bell pepper, cut into chunks
1/2 cup chopped sweet white or red onion
1 cup tomato juice
1 Tbsp fresh lemon juice
1/4 tsp salt
1/8 tsp ground red pepper
1 Tbsp extra-virgin olive oil
2 slices whole-wheat bread, cut into 1/2-inch cubes
With the food processor running, drop 1 garlic clove through the
feed tube and process until finely chopped.
In batches, add the tomatoes, cucumber, bell pepper, and onion;
process until pureed. Pour into a large bowl.
Stir in the tomato juice, lemon juice, salt, and red pepper. Cover
and refrigerate about 2 hours, until well chilled.
Meanwhile, smash the remaining garlic clove with the flat side of
a chef's knife or a meat mallet. Place the garlic and oil in a
medium nonstick skillet over medium-low heat. Cook, turning and
pressing down on the garlic, until golden, about 4 minutes. Discard
the garlic.
Add the bread cubes to the garlic oil and cook, stirring, until
browned and crisp, 2 to 3 minutes. Transfer the croutons to a bowl
and let cool.
To serve, stir the soup and ladle it into bowls. Top each serving
with some of the croutons.
Makes: 5 cups
Serving Size: 1 1/4 cups
Nutrition per Serving:
130 Calories, 4.5g Fat, 4g Protein, 21g Carbs, 4g Fiber, 450mg Sodium
