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Gazpacho wit Garlic Croutons Recipe


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     Gazpacho wit Garlic Croutons

Category   Appetizers
Sub Category   Low-fat
Servings   4 servings
Preptime   15 min

2 oz Italian bread, preferably whole wheat,
cut into 1/2-inch pieces
2 tsp olive oil
2 cloves garlic, minced
4 cups drained canned tomatoes
1 medium red onion
1 medium green bell pepper
1/2 medium cucumber
1/2 cup ice water
3 tbsp red wine vinegar
1 tsp granulated sugar

Preheat ove to 450 Place the bread in a small bowl. Sprinkle the oil and half the garlic over the bread and toss to combine. Place the bread cube on a nonstick jelly-roll pan or baking sheet and bake for 6-8 minutes, or until the croutons are golden. Shake the pan occasionally so the bread will cook evenly.
In a food processor, process the tomatoes until they are uniformly chopped. Transfer the tomatoes to a serving bowl. Peel the onions and cut into eights. Stem and seed the bell pepper, ten cut into large piece. Peel the cucumber and cut into 1-inch pieces. Add the onion pieces to the processor and pulse on and off briefly to roughly chop. Add the onion to the tomatoes. Process the bell pepper in the same fashion and add to the tomatoes. Process the cucumber, taking care not to puree it; add it to the tomato mixture.
Stir the ice water, vinegar, sugar, and remaining garlic into the soup. Serve at room temperature or chilled, topped with the croutons.
Serving size 1 1/2 cups soup plus 1/3 cup croutons. Weight Watchers 1/2 fat, 3 vegetables, 1/2 bread,4 optional calories Nutrition Info- 131 calories, 4g protein, 3g fat, 23g carbohydrate, 0mg cholesterol, 478 mg sodium

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