Gazpacho with Garlic Croutons

This refreshing cold soup is a great way to take advantage of fresh summer tomatoes. For a quick and easy gazpacho, use prepared fresh or salad bar vegetables. Serves 4.

Ingredients

4 slices whole grain bread
1 clove garlic, peeled and cut in half
2 slices onion
1 green pepper, chopped
3 ripe tomatoes, chopped
1 small cucumber, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons balsamic vinegar

Rub the bread with the cut end of the garlic. Toast. Cut into croutons and set aside. Save the leftover garlic.

Combine the garlic clove, the onion, pepper, tomatoes, cucumber, salt, pepper and vinegar into a food processor or blender. Reserve a few vegetables for garnish. Blend the ingredients for a minute or two, until the gazpacho reaches the consistency you prefer. Chill for several hours. Pour into four soup bowls and top with reserved diced vegetables and croutons.

Nutrition information per serving (1 cup):

100 calories
1.9 g total fat
0 g saturated fat
21 g carbohydrate
3.5 g protein
2.5 g fiber

Portions:
1 Grain
1 ½ Vegetable