Saturday, November 05, 2005
Country Garden Gazpacho With Garlic Croutons
Veggies are a delicious part of any healthy meal plan — and this Country Garden Gazpacho is full of them: luscious ripe tomatoes, crunchy bell peppers, and sweet onions make up the base of the soup. This dish is so quick and easy — all you need is a food processor — you'll love it! It's time to get chopping!
Makes 5 cups
Ingredients:
2 large garlic cloves
3 large ripe tomatoes, peeled and cut into chunks
1 medium cucumber, peeled and cut into chunks
1/2 large red bell pepper, cut into chunks
1/2 cup chopped sweet white or red onion
1 cup tomato juice
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 tablespoon extra-virgin olive oil
2 slices whole-wheat bread, cut into 1/2-inch cubes
Instructions:
With the food processor running, drop 1 garlic clove through the feed tube and process until finely chopped.
In batches, add the tomatoes, cucumber, bell pepper, and onion; process until pureed. Pour into a large bowl.
Stir in the tomato juice, lemon juice, salt, and red pepper. Cover and refrigerate about 2 hours, until well chilled.
Meanwhile, smash the remaining garlic clove with the flat side of a chef's knife or a meat mallet. Place the garlic and oil in a medium nonstick skillet over medium-low heat. Cook, turning and pressing down on the garlic, until golden, about 4 minutes. Discard the garlic.
Add the bread cubes to the garlic oil and cook, stirring, until browned and crisp, 2 to 3 minutes. Transfer the croutons to a bowl and let cool.
To serve, stir the soup and ladle it into bowls. Top each serving with some of the croutons.
Makes 5 cups
Ingredients:
2 large garlic cloves
3 large ripe tomatoes, peeled and cut into chunks
1 medium cucumber, peeled and cut into chunks
1/2 large red bell pepper, cut into chunks
1/2 cup chopped sweet white or red onion
1 cup tomato juice
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 tablespoon extra-virgin olive oil
2 slices whole-wheat bread, cut into 1/2-inch cubes
Instructions:
With the food processor running, drop 1 garlic clove through the feed tube and process until finely chopped.
In batches, add the tomatoes, cucumber, bell pepper, and onion; process until pureed. Pour into a large bowl.
Stir in the tomato juice, lemon juice, salt, and red pepper. Cover and refrigerate about 2 hours, until well chilled.
Meanwhile, smash the remaining garlic clove with the flat side of a chef's knife or a meat mallet. Place the garlic and oil in a medium nonstick skillet over medium-low heat. Cook, turning and pressing down on the garlic, until golden, about 4 minutes. Discard the garlic.
Add the bread cubes to the garlic oil and cook, stirring, until browned and crisp, 2 to 3 minutes. Transfer the croutons to a bowl and let cool.
To serve, stir the soup and ladle it into bowls. Top each serving with some of the croutons.
