Gazpacho with multigrain croutons
The perfect cold soup for a hot summer day.
110 cal Serves 10
Prep time 0h 10m
Cook time 0h 20m
Total time 0h 30m
Step 1In a food processor, blend tomato juice, canola oil, hot sauce, tomatoes, cucumber, red pepper, green pepper, onion, carrot and garlic until almost smooth. Season with pepper and refrigerate for 2 hours. Serve with cilantro and croutons.
Step 2To prepare the croutons: Preheat oven to 350F (180C). Toss bread with canola oil, Parmesan cheese, and pepper. Place on baking sheet. Bake for 20 minutes, until crisp. Stir occasionally. Use to garnish the soup.
Per serving (1 of 10)
- 3 g
- 300 mg
- 122 mg
- Total fat
- 6 g
- Saturated fat
- 0.5 g
- 0 g
- 12 g
- 2 g
- 6 g
- Added sugars
- 0 g
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