Green Gazpacho with Spicy Croutons Recipe


Nutrition

Cal/Serving: 342
Daily Value: 17%
Servings: 4

Low-Fat
Vegan, Vegetarian, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat4g6%
Saturated1g4%
Carbs66g22%
Fiber5g19%
Sugars7g0%
Protein14g27%
Sodium2255mg94%
Calcium99mg10%
Magnesium61mg15%
Potassium577mg16%
Iron4mg25%
Zinc1mg9%
Phosphorus178mg25%
Vitamin A1184IU24%
Vitamin C103mg172%
Thiamin (B1)0mg32%
Riboflavin (B2)0mg21%
Niacin (B3)6mg30%
Vitamin B60mg15%
Folic Acid (B9)172µg43%
Vitamin E1mg5%
Vitamin K67µg84%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Tami Hardeman


Green Gazpacho with Spicy Croutons
Tami Hardeman

Delicious and easy-to-make, this chilled soup is perfect for those hot sunny days when all you want is something cool and refreshing to eat.

This soup will last three to four days in a tightly sealed container. I recommend letting it chill down and percolate together for three to four hours up to overnight before serving — the flavors really meld together.

Click here to see 9 Great Gazpacho Recipes to Help You Chill Out.

4
Ratings2

INGREDIENTS

For the croutons :

  • 4 slices day-old sourdough bread
  • 1 teaspoon olive oil
  • 1 teaspoon smoked paprika

For the soup :

  • 1 large cucumber, peeled, seeded, and chopped roughly
  • 4 large tomatillos, husked and chopped roughly
  • 1 large yellow bell pepper, seeded and chopped roughly
  • 1 small yellow onion, diced roughly
  • 2 cups watercress, tough stems removed, chopped roughly
  • 1/2 cup chopped cilantro
  • 1 tablespoon kosher salt, plus more to taste
  • 2 1/2 cups water, or to taste
  • Freshly ground black pepper, to taste

DIRECTIONS

For the croutons :

Preheat the oven to 375 degrees.

Remove the crust from the sourdough slices. Cut the bread into ½-inch cubes. Toss with the olive oil and smoked paprika. Scatter evenly on a baking sheet and bake until toasty and light brown, 4-5 minutes depending on your oven.

For the soup :

In a large mixing bowl, combine the first 6 ingredients, season with the salt, and stir. Cover tightly, and refrigerate for 30-60 minutes to allow the flavors to meld.

Then, remove from the refrigerator and pour everything, including any juices that have accumulated in the bowl, into the bowl of a large capacity food processor or high powered blender. Whiz until it starts to break up.

Pour the water into the food processor/blender gradually until the mixture reaches the desired consistency (you may need more or less water). Season with salt and pepper, to taste, and serve with the croutons.


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