INGREDIENTS

• GAZPACHO
• 4 large tomatoes (about 2 pounds), cored and quartered
• 2 slices country white bread, crust removed if desired, torn into pieces
• 1 European cucumber, cut into chunks
• 1 medium green bell pepper, seeded and cut into chunks
• 1 large clove garlic, halved
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• CROUTONS
• 3 slices country white bread
• 1 clove garlic, halved
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon salt
• 1/8 teaspoon dried thyme

DIRECTIONS

1. To prepare gazpacho: Working in two batches, puree tomatoes, bread, cucumber, bell pepper, garlic, oil, vinegar, salt and pepper in a blender until smooth.
2. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours and up to 2 days.
3. To prepare croutons: Rub both sides of each slice of bread with garlic, then cut the bread into 1/2-inch cubes.
4. Heat oil in a large skillet over medium heat.
5. Add the bread and cook, stirring often, until crispy.
6. Sprinkle with pepper, salt and thyme.
7. Serve the gazpacho garnished with the croutons.

NUTRITION

Per serving:
220 calories
11 g fat
1 g sat
26 g carbohydrates
2 g total sugars
5 g protein
4 g fiber

SmartPoints value : 7