Chunky Gazpacho with Garlicky Croutons

Number of servings : 4

Prep time:

Cooking time:

Type of meal : | Soups | Soups

Special diet :

Ingredients

2 garlic cloves, peeled
4 slices French bread (1 in / 2.5 cm thick)
1 tsp (5 mL) pepper
1/2 tsp (2 mL) salt
1/2 cup (125 mL) coarsely chopped red onion
1 can (28 oz / 875 g) no-salt-added tomatoes
1/4 cup (60 mL) seasoned dry bread crumbs
1/4 cup (60 mL) chopped parsley
3 tbsp (45 mL) red wine vinegar
1 tbsp (15 mL) olive oil
2 medium cucumbers, peeled and chopped
2 medium green bell peppers, chopped
2 medium red bell peppers, chopped

Directions

1. Preheat oven to 350ºF (180ºC). Cut one garlic clove in half and rub cut sides on inside of large bowl and on both sides of bread slices. Tear bread into 1-inch (2.5  cm) pieces. Put in the large bowl and lightly coat with nonstick cooking spray. Sprinkle with 1/2 tsp (2 mL) pepper and 1/4 tsp (1 mL) salt. Toss to coat and transfer to a baking sheet. Bake croutons until golden, about 15 minutes. Cool completely.
2. Pulse onion and remaining garlic in food processor or blender until finely chopped. Add half of tomatoes and all their juice; purée. Add bread crumbs, parsley, vinegar, oil, and remaining pepper and salt. Process just until blended and pour into large nonreactive bowl. 
3. Chop remaining tomatoes. Stir into tomato mixture with half of chopped cucumbers and half of green and red peppers. Refrigerate until chilled, 1 hour. Ladle into bowls and top with remaining cucumber, green and red peppers, and croutons. 

Nutritional information:

Pulse onion and remaining garlic in food processor or blender until finely chopped. Add half of tomatoes and all their juice; purée. Add bread crumbs, parsley, vinegar, oil, and remaining pepper and salt. Process just until blended and pour into large nonreactive bowl.

• Type of Meal Soups

Type of Meal Soups