Keep cool with this chilled soup and crunchy bread combo
Prep time: 30 minutes
Total time: 1 hour 45 minutes (1 hour chilling)
Serves: 4
For the gazpacho:
2 cups tomato juice
1 Tbsp red-wine vinegar
2 Tbsp fresh lemon juice
2 Tbsp olive oil
2 medium cucumbers, peeled, seeded, and roughly chopped
1 red bell pepper, roughly chopped
1/2 small sweet onion, roughly chopped
1 medium tomato, roughly chopped
1/2 cup fresh basil leaves, loosely packed
Salt to taste
Pepper to taste
Hot sauce to taste (optional)
For the bruschetta:
1/2 French baguette, cut into 1/2-inch-thick slices
2 ripe avocados, diced
4 oz lump crabmeat, drained
2 Tbsp fresh lemon juice
1 Tbsp chopped fresh basil leaves
Salt to taste
Pepper to taste
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Put all gazpacho ingredients in a blender, starting with the liquids. Pulse 10 to 12 times for a chunky consistency, or more for a smoother soup. Add salt, pepper, and hot sauce to taste. Chill for about an hour to allow flavors to develop.
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About 15 minutes before serving, lightly toast the bread. While bread is cooling, gently toss avocado, crab-meat, lemon juice, and basil in a mixing bowl. Season to taste. Spoon about 1 Tbsp of the mixture onto each slice of bread. Serve immediately with the gazpacho.
Ideas for picky eaters: Keep blending to make a completely smooth puree for kids. Add small pasta shells and serve warm as a familiar tomato soup.
ASK THE MOM SQUAD
Missy Chase Lapine is the Sneaky Chef! Her yummy recipes get kids to scarf their veggies. Send her questions at momsquad@parenting.com.