Summer Garden Gazpacho
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2; can be doubled
- 1/3 cup chopped fresh basil
- 1 garlic clove, chopped
- Carbohydrate 74 g(25%)
- Fat 17 g(26%)
- Fiber 10 g(41%)
- Protein 18 g(35%)
- Saturated Fat 3 g(14%)
- Sodium 1187 mg(49%)
- Calories 495
Preparation Combine bread, basil and vinaigrette in medium bowl; toss to blend. Transfer half of bread to heavy medium skillet. Stir over medium-low heat until cubes are golden, about 10 minutes. Set aside. Place remaining bread in processor. Add tomatoes and garlic and process until coarse purée forms. With machine running, gradually add vegetable juice and process until smooth. Transfer mixture to medium bowl. Mix in garbanzo beans, bell pepper and cucumber. Season soup with salt and pepper. Ladle soup into chilled bowls. Top with croutons and serve.
Preparation Combine bread, basil and vinaigrette in medium bowl; toss to blend. Transfer half of bread to heavy medium skillet. Stir over medium-low heat until cubes are golden, about 10 minutes. Set aside. Place remaining bread in processor. Add tomatoes and garlic and process until coarse purée forms. With machine running, gradually add vegetable juice and process until smooth. Transfer mixture to medium bowl. Mix in garbanzo beans, bell pepper and cucumber. Season soup with salt and pepper. Ladle soup into chilled bowls. Top with croutons and serve.
