Ratings & Reviews
This recipe is...
rich in veggies
lower in fat
For the gazpacho:
4 very ripe, red tomatoes
1 red bell pepper, seeded and coarsley chopped
1 cucumber, peeled, seeded and coarsely chopped
1/2 red onion, peeled and coarsley chopped
2 cloves garlic
1 slice white bread
1/4 cup parsley leaves
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Tabasco sauce to taste
salt to taste
freshly ground black pepper
For the garlic croutons:
12 French bread slices
1 tablespoon extra virgin olive oil
2 cloves peeled garlic
1. In a food processor, puree the tomatoes, red pepper, cucumber, onion, garlic, bread and parsley.
2. Transfer the mixture to a large bowl and stir in the olive oil, balsamic vinegar, Tabasco, salt and pepper. Chill in the refrigerator until ready to serve.
3. Toast the French bread slices on a hot grill or in the toaster. Sprinkle the toasts with olive oil and rub them with garlic.
4. Serve the gazpacho well chilled with the garlic croutons.
Serving Size: 1 bowl of soup with 2 croutons
Number of Servings: 6
|Fat||8 g||Fiber||3 g|
|Protein||7 g||Saturated Fat||1 g|
SEE ALL THE FACTS
This recipe can be personalized for your nutritional needs when you join the FoodFit Plan -- our healthy lifestyle program for lasting weight-loss.