Garden Gazpacho with Garlic Toasts Recipe

Garden Gazpacho with Garlic Toasts picture

Summary

Preparation Time20 MinCooking Time50 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
MethodDish
SpecialityVegetarian
Main Ingredient

Ingredients

For the soup -
 Cucumbers1 1⁄2 , peeled, seeded, coarsely chopped
 Ripe tomatoes3 Large, peeled and coarsely chopped
 Red bell pepper1 , seeded, coarsely chopped
 Lemon juice2 Teaspoon
 Garlic1 Clove (5 gm), minced
 Ground pepper1 Teaspoon
 Salt1⁄2 Teaspoon
For the toasts -
 Baguette slice/Coarse county bread - 4 slices12
 Olive oil2 Tablespoon
 Garlic2 Clove (10 gm)
For the condiments -
 Cucumber1⁄2 , peeped, seeded, chopped
 Tomato1 , peeled and chopped
 Green spring onion2 , chopped
 Serrano chili2 , seeded, if desired and sliced
 Chopped cilantro1⁄3 Ounce (10 Grams, 1/4 Cup)

Nutrition Facts

Serving size

Calories 404 Calories from Fat 80

% Daily Value*

Total Fat 9 g13.7%

Saturated Fat 1.5 g7.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 868.5 mg36.2%

Total Carbohydrates 71 g23.6%

Dietary Fiber 3.8 g15.4%

Sugars 7.4 g

Protein 11 g21.9%

Vitamin A 54.6% Vitamin C 116.1%

Calcium 5.1% Iron 8%

*Based on a 2000 Calorie diet

Directions

MAKING
1. To make the soup - in the blender put in cucumbers, tomatoes, lemon juice, olive oil, bell pepper.
2. Process to blend and get a chunky mixture.
3.Take a non aluminium bowl and transfer contents into it.
4. Add in the pepper, salt, cilantro and the garlic.
5.Cover and refrigerate from 1 to 12 hours.
6. For making toast - preheat oven to 400 degrees F.
7.Take a baking sheet an d arrange the bread slices on it.
8. Drizzle olive oil on them.
9.Toast to golden for 15 mintues on each side.
10.Once toasted, rub the sides with garlic cloves.
11.Let cool.

SERVING
12.Take small bowl and put the condiments in them.
13.In each soup bowl, place 3 baguette slices or 1 bread slice.
14.Ladle the soup into the bowls.
15.Serve with condimets.
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