Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

This is a sparkling beginning to an alfresco meal. A few ripe tomatoes and bell peppers, be they yellow, orange, or red, are the keys to this marvelous Mediterranean soup.

Recipe by Cooking Light June 2003

Gallery

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare gazpacho, combine first 9 ingredients. Place one-third of vegetable mixture in a food processor; process until smooth. Pour puréed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Cover and chill.

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  • Preheat oven to 375°.

  • To prepare garnish, place bread in a small bowl; drizzle with 1 teaspoon oil, tossing gently to coat. Spread bread mixture in a single layer on a baking sheet. Bake at 375° 10 minutes or until golden brown, stirring occasionally. Cool to room temperature. Place 3/4 cup gazpacho in each of 8 soup bowls. Top each serving with a few croutons, 2 tablespoons quartered tomatoes, and 1 tablespoon cucumber.

Nutrition Facts

89 calories; calories from fat 31%; fat 3.1g; saturated fat 0.5g; mono fat 2g; poly fat 0.5g; protein 2.4g; carbohydrates 13.8g; fiber 2.6g; cholesterol 0mg; iron 1mg; sodium 203mg; calcium 24mg.
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