Cucumber-Spinach Gazpacho with Rustic Pita Toasts
Prep Time: 15 minutes
Cook Time: 70 minutes
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
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.
Nutritional information per serving
Per serving: 295 calories, 10 g protein, 38 g carbohydrate, 12 g fat (2 g saturated fat), 163 mg calcium, 3.2 mg iron, 126 mcg folate, 5.5 g fiber