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Gazpacho with Chick-Peas & Garlic Croutons
Gazpacho is a cool Spanish summer soup sometimes called "salad in a bowl." This easy version is based on tomato juice and topped with freshly made garlic croutons. Serve the soup ice cold, in chilled bowls.
  • 3 cups chilled tomato juice
  • 1 medium red bell pepper, cut into large chunks
  • 1 medium cucumber--peeled, seeded, and cut into large chunks
  • 1 small red onion, cut into large chunks
  • 1 can (19 ounces) chick-peas, rinsed and drained
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 2 garlic cloves, cut into thin slivers
  • 2 cups firm crusty cracked-wheat bread cubes

1. Put 1 cup of tomato juice, the bell pepper, cucumber, and onion in food processor and process until pureed. Pour into bowl.

2. Stir chick-peas, 1 teaspoon of oil, the vinegar, salt, hot pepper sauce, and remaining 2 cups tomato juice into pureed mixture.

3. In a large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add garlic and saute 30 seconds, stirring constantly, until just fragrant. Add bread cubes and toss with oil and garlic. Saute two minutes, shaking pan, until cubes are golden brown. Remove from heat and pour onto a plate.

4. Serve soup topped with croutons.


Nutritional Information
Per serving: 313 calories, 7.3g total fat, 1.1g saturated fat, 4.4g monounsaturated fat, 1.4g polyunsaturated fat, 9.2g dietary fiber, 11g protein, 54g carbohydrate, 0mg cholesterol, 947mg sodium.
Good source of: fiber, folate, lycopene, potassium, vitamin B6, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
15