Gazpacho with Multi-Grain Croutons as seen on CTV

Cold Soup for a Hot Day – Gazpacho

Gazpacho is a cold tomato based soup and this one is loaded with fresh garden vegetables.  If you think it’s unusual to add canola oil to this popular summer soup, it’s really for eating well.

By adding canola oil it helps to absorb the fat-soluble vitamins A, D, E and K.  I like my family and guests to pick their desire of spice, so put out the bottle of Sriacha hot sauce and kick it up a notch!

Eat Well…Ellen

Easy access listing of all our “Eat Well on CTV” recipes

Gazpacho with Multi-Grain Croutons

INGREDIENTS:

3 cups tomato juice (750 mL)
2 Tbsp canola oil (30 mL)
1/4 tsp hot sauce (1 mL)
2 tomatoes, chopped (2 )
1 seedless cucumber, peeled and chopped (1 )
1 red pepper, chopped (1 )
1 green pepper, chopped (1 )
1 small onion, coarsely chopped (1 )
1 carrot, peeled, coarsely chopped (1 )
1 clove garlic, coarsely chopped (1 )
1/4 tsp salt (1 mL)
1/4 tsp pepper (1 mL)

DIRECTIONS:

In food processor, blend tomato juice, canola oil, hot sauce, tomatoes, cucumber, red pepper, green pepper, onion, carrot and garlic until almost smooth. Season with salt and pepper and refrigerate for 2 hours. Serve with cilantro and croutons.

CROUTONS

INGREDIENTS:

3 slices multi-grain bread, cut into strips (3 )
2 Tbsp canola oil (30 mL)
1 Tbsp Parmesan cheese (15 mL)
1/4 tsp salt (1 mL)
1/4 tsp pepper (1 mL)

DIRECTIONS:

To prepare croutons, preheat oven to 350F (180C). Toss bread with canola oil, Parmesan cheese, salt and pepper. Place on baking sheet. Bake for 20 minutes until crisp. Stir occasionally. Use to garnish soup.