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
