Country Garden Gazpacho With Garlic Croutons
Ingredients
2 large cloves garlic
2 large cloves garlic
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 red or white sweet onion, chopped
1 cup tomato juice
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon red ground pepper
1 tablespoon extra-virgin olive oil
2 slices whole-wheat bread, cut into
1/2-inch cubes
Preparation
Drop 1 garlic clove through the feed tube of a running food processor 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. You’re going to love it!
Per 1 1/4 cups: 130 calories, 21 g carbohydrates, 4 g protein, 4.5 g total fat, 0 mg cholesterol, 4 g dietary fiber, 450 mg sodium.
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