Gazpacho is a cold tomato based soup and this one is loaded with fresh garden vegetables. If you think it’s unusual to add canola oil to this popular summer soup, it’s really for eating well. By adding canola oil it helps to absorb the fat-soluble vitamins A, D, K and E. I like my family and guests to pick their desire of spice, so put out the bottle of sriracha hot sauce and kick it up a notch!
3 cups tomato juice (750 mL)
2 Tbsp canola oil (30 mL)
1/4 tsp hot sauce (1 mL)
2 tomatoes, chopped (2)
1 seedless cucumber, peeled and chopped (1)
1 red pepper, chopped (1)
1 green pepper, chopped (1)
1 small onion coarsely chopped (1)
1 carrot peeled, coarsely chopped (1)
1 garlic clove, coarsely chopped (1)
1/4 tsp salt (1 mL)
1/4 tsp pepper (1 mL)
3 slices multi-grain bread, cut into strips (3)
2 Tbsp canola oil (30 mL)
1 Tbsp Parmesan cheese (15 mL)
1/4 tsp salt (1 mL)
1/4 tsp pepper (1 mL)
3 cups tomato juice (750 mL)
2 Tbsp canola oil (30 mL)
1/4 tsp hot sauce (1 mL)
2 tomatoes, chopped (2)
1 seedless cucumber, peeled and chopped (1)
1 red pepper, chopped (1)
1 green pepper, chopped (1)
1 small onion coarsely chopped (1)
1 carrot peeled, coarsely chopped (1)
1 garlic clove, coarsely chopped (1)
1/4 tsp salt (1 mL)
1/4 tsp pepper (1 mL)
3 slices multi-grain bread, cut into strips (3)
2 Tbsp canola oil (30 mL)
1 Tbsp Parmesan cheese (15 mL)
1/4 tsp salt (1 mL)
1/4 tsp pepper (1 mL)
