Deconstructed Gazpacho
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 95
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 17
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 450
- Total: 17 min
- Prep: 15 min
- Cook: 2 min
Ingredients
6 slices baguette, sliced on severe angle to yield long angled 1/4 inch thick pieces
2 plum tomatoes, seeded and finely diced
1/2 European or seedless cucumber, 1/4 finely diced, 1/4 cut in larger chunks
2 ribs celery, 1 finely diced, 1 cut in chunks, leafy green tops in tact
1 green bell pepper, seeded, 1/2 finely diced, 1/2 chunked
1 small white onion, half finely chopped, half chunked
The juice of 1 lime
1 can crushed tomatoes, 15 ounces
1 tablespoon extra-virgin olive oil
1 teaspoon to tablespoon hot sauce, such as Tabasco, to your taste
Salt, to your taste
2 sprigs fresh oregano
A handful flat leaf parsley leaves
Directions
- Toast bread lightly under hot broiler on both sides. Let cool.
- Combine chopped fresh tomatoes with finely diced cucumber, celery, pepper, and onion in a bowl. Dress with the juice of 1/2 lime. Set aside.
- Place remaining chunked veggies in food processor with the juice of remaining half lime, crushed tomatoes, extra virgin olive oil, hot sauce, a little salt, the leaves of 1 sprig of oregano and a few leaves parsley. Process until smooth. Adjust salt and hot sauce to your taste. Chop remaining parsley and oregano and add to diced veggies. Season veggies with salt, to taste.
- Pour puree into shallow bowl or dish, just enough to coat the bottom. Set a toast on each dish and top with equal amounts of diced vegetables. Serve.