Gazpacho

http://www.mcgacanola.org/food_recipe_individual.cfm?id=122

Yield: 12 servings

3 cup tomato juice 750 mL
2 Tbsp canola oil 30 mL
1/4 tsp hot sauce 1 mL
2 tomatoes, peeled and chopped 2
1 seedless cucumber, peeled and chopped 1
1 red pepper, peeled and chopped 1
1 green pepper, peeled and chopped 1
1 small onion, coarsely chopped 1
1 carrot, peeled and coarsely chopped 1
1 garlic clove , coarsely chopped 1
salt and pepper to taste
fresh cilantro, for garnish

In a food processor, blend tomatoes, cucumber, red pepper, green pepper, onion, carrot, garlic, canola oil, hot sauce and tomato juice until almost smooth. Season and refrigerate for 2 hours. Serve with cilantro and croutons.

Croutons
4 slices multi grain bread, cut into small pieces 4 slices
1/4 cup canola oil 50 mL
2 Tbsp Parmesan cheese 30 mL
salt and pepper

Preheat oven to 350 F (180 C). Toss bread with canola oil, salt, pepper and Parmesan cheese. Place on baking sheet. Bake for 20 minutes, until crisp. Stir occasionally.


Eat Well…Ellen