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Andalusian-Style Gazpacho

Photo: John Kernick
Yield Makes 6 servings (serving size: about 1/2 cup)

Ingredients

  • 6 (3/4-inch thick) baguette slices
  • 1 teaspoon olive oil
  • 1 garlic clove
  • 1/4 cup water
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 cup diced baguette
  • 1 pound heirloom tomatoes
  • 3/4 cup peeled, diced cucumber
  • 3 tablespoons diced yellow bell pepper
  • 3 tablespoons diced red onion
  • 1 garlic clove
  • 3 teaspoons olive oil
  • 1/2 lemon
  • Peeled and diced cucumber
  • Diced yellow bell pepper
  • Diced red onion
  • Chopped Italian parsley

Nutrition Information

  • calories 102
  • fat 4 g
  • satfat 0.0 g
  • monofat 2 g
  • polyfat 0.0 g
  • protein 3 g
  • carbohydrate 17 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 222 mg
  • calcium 92 mg

How to Make It

  1. Preheat grill to medium-high. Brush baguette slices with 1 teaspoon olive oil; grill for 30 seconds on each side. Cut 1 garlic clove in half; rub bread with it. Combine water, red wine vinegar, sea salt, and black pepper. Add diced baguette to liquid mixture; soak 2-3 minutes. In a blender, combine tomatoes, 3/4 cup peeled, diced cucumber, 3 tablespoons diced yellow bell pepper, 3 tablespoons diced red onion, 1 garlic clove, 3 teaspoons olive oil, and bread mixture until smooth; chill. Add juice from lemon. Pour 1/2 cup soup into 6 bowls. Top with 1 slice grilled baguette, peeled and diced cucumber, diced yellow bell pepper, diced red onion, and chopped Italian parsley.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Canyon Ranch Nourish: Indulgently Healthy Cuisine; Canyon Ranch