Cucumber-Spinach Gazpacho with Rustic Pita Toasts

This cold soup keeps you hydrated, thanks to water-packed cucumbers, which also have vitamins C (necessary for iron absorption), and K (essential for blood clotting). The other green-colored winner in this dish is spinach, which is loaded with folate and iron - the nutrients that will help you avoid pregnancy-induced anemia.
Cucumber-Spinach Gazpacho with Rustic Pita Toasts
Servings: 4 Prep 15 mins Cook 1 hr 10 mins Start to Finish 1 hr 25 mins

Ingredients

  • 2 8-inch whole-wheat pita breads
  • 3 tablespoons olive oil
  • 2 slices French white bread, crusts removed
  • 1 garlic clove
  • 3/4 cup low-sodium chicken stock, plus additional stock to taste
  • 1 cup low-fat buttermilk, plus more to taste
  • 2 pounds Persian cucumbers, peeled and roughly chopped
  • 3 cups loosely packed baby spinach leaves, rinsed and patted dry
  • 1 cup loosely packed basil leaves
  • 1/2 cup diced mild onion, such as vidalia
  • kosher salt, to taste

Make It

1. To make pita toasts, set a cast-iron skillet over high heat. Lightly brush both sides of one pita bread with 1/2 tablespoon of olive oil. toast bread in skillet 3 to 4 minutes each side, until crisp. Break into pieces with your hands. Set aside.

2. To make the soup, soak French bread in water for 3 to 4 minutes. Squeeze water from bread and place the slices in a blender with 1 tablespoon olive oil and the garlic. add some of the chicken broth and buttermilk and blend to make a paste. add half of the cucumber, half the spinach, half the basil and half of the onion and blend again. Stop blender and using a wooden spoon, push ingredients down. Blend again. Continue adding the ingredients until all have been incorporated. add salt, additional broth or buttermilk to taste. Chill for 1 hour and up to 24 hours before serving.

3. To serve, divide soup into 4 chilled bowls, garnish with a drizzle of the remaining olive oil and serve with rustic pita toasts alongside.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 295, Fat, total (g): 12, sat. fat (g): 2, carb. (g): 38, fiber (g): 6, pro. (g): 10, Folate (µg): 126, calcium (mg): 163, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.

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