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