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Gazpacho with Garbanzos & Garlicy Crouto




Source of Recipe


DeniseC


Recipe Introduction


Gazpacho with Garbanzos & Garlicy Croutons
Serve the soup ice cold, in chilled bowls or mugs.
Serves 4
Nutrition Info

Per Serving: 313 calories, 7.3g total fat, 1.1g saturated fat, 4.4g monounsaturated fat, 1.4g polyunsaturated fat, 9.2g dietary fiber, 11g protein, 54g carbohydrate, 0mg cholesterol, 947mg sodium
Good source of: fiber, vitamin B6, vitamin C, lycopene, folate, potassium


List of Ingredients




* 3 cups chilled tomato or V8 juice
* 1 medium red or yellow bell pepper, cut into large chunks
* 1 medium English cucumber (aka European or hot hosue), and cut
into chunks
* 1 small red onion, cut into chunks, or 4 scallions chopped
* 2-2 1/2 cups cooked garbanzo beans (aka chickpeas or ceci beans)
* 1 Tb plus 1 tsp extra virgin olive oil
* 2 Tb lemon or lime juice or 1 Tb red wine vinegar
* 1/4 tsp salt
* 1/4 tsp hot pepper sauce (optional)
* 2 garlic cloves, cut into thin slivers or finely diced
* 2 cups firm crusty bread cubes


Recipe



Prep Time: 15 minutes

1. Put 1 cup of tomato juice, the bell pepper, cucumber, and onion in food processor and process until puréed. Pour into bowl.
2. Stir chick-peas, 1 tsp of oil, the lemon or lime juice or vinegar, salt, hot pepper sauce (optional), and remaining 2 cups tomato juice into puréed mixture. Chill at least an hour.
3. In a large nonstick skillet, heat remaining 1 TB oil over medium-high heat. Add garlic and saute 30 seconds, stirring constantly, until just fragrant. Add bread cubes and toss with oil and garlic. Saute two minutes, shaking pan, until cubes are golden brown. Remove from heat and pour onto a plate.
4. Serve soup topped with croutons.