Gazpacho with Multi-Grain Croutons

Gazpacho
- 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 garlic clove coarsely chopped (1)
- 1/4 tsp salt (1 mL)
- 1/4 tsp pepper (1 mL)
Croutons
- 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)
Gazpacho
1. In food processor, blend tomato juice, canola oil, hot sauce, tomatoes, cucumber, red pepper, green pepper, onion, carrot and garlic until almost smooth.
2. Season with salt and pepper and refrigerate for 2 hours.
Croutons
1. To prepare croutons, preheat oven to 350ºF (180ºC).
2. Toss bread with canola oil, Parmesan cheese, salt and pepper. Place on baking sheet.
3. Bake for 20 minutes until crisp. Stir occasionally. Use to garnish soup.