CARROT GAZPACHO WITH SALAD TOPPER MADE WITH CAMPBELL’S® SIGNATURE CARROT, PARSNIP AND GINGER BISQUE

CARROT GAZPACHO WITH SALAD TOPPER MADE WITH CAMPBELL’S® SIGNATURE CARROT, PARSNIP AND GINGER BISQUE

Nutrition Facts

Serving Size
SERVINGS (1 CUP; 8 OZ. LADLE)
Amount Per Serving
Calories 217
% Daily Value
Total Fat 11g
17%
Saturated Fat 3.2g
16%
Cholesterol 13mg
4%
Sodium 916mg
38%
Total Carbohydrate 24.1g
8%
Dietary Fiber 4.6g
18%
Protein 2.3g
5%
Vitamin A 179%
Vitamin C 15%
Calcium 10%
Iron 5%
Total Time

15 min.

Serving & Size

SERVINGS (1 CUP; 8 OZ. LADLE)

Add To Pantry

Add texture to this zesty chilled soup when you top it with a crisp salad of diced vegetables. 

Recipe Yields:

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Ingredients Weight Measure
Campbell’s® Signature Carrot, Parsnip and Ginger Bisque
pouches
water cups
carrot 3 oz. 0 667/1000  cups
baby arugula 3 oz. cups
english cucumber 3.5 oz. 0 667/1000  cups
cherry tomatoes 3.5 oz. 0 667/1000  cups
apple 2.5 oz. 0 667/1000  cups
red onion 3.5 oz. 0 1/2  cups
jalapeño pepper 0.5 oz. ea.
extra virgin olive oil 0 1/4  cups
white wine vinegar tbsp.
Dijon-style mustard tsp.
kosher salt 0 1/2  tsp.
black pepper 0 1/2  tsp.
Instructions
Preparation:

1. Thaw Carrot, Parsnip Bisque with Ginger according to package directions. Reserve.

2. In small saucepan, boil water. Add carrots. Blanch for 2 minutes. Rinse under cold water. Drain. Reserve.

CCP: Hold for cold service at 41°F until needed.
Salad Topper:

1. In medium bowl, toss together arugula, cucumber, cherry tomatoes, carrots, apple, red onion and jalapeño.

2. In small bowl, whisk together oil, vinegar, mustard, salt and pepper. Drizzle over salad. Toss to coat.

CCP: Hold for cold service at 41°F until needed.

To Serve:

1. Using an 8 oz. ladle, portion 1 cup soup into bowl.

2. To garnish, using tongs, portion 3/4 cup (about 2 oz) on top of soup. Serve immediately.

Recipe Tip

  1. Make salad ahead and toss with vinaigrette just before serving. CCP: Hold for cold service at 41°F until needed.
  2. Carrots can also be microwaved on high for 1 to 2 minutes or until tender-crisp. Rinse under cold water. CCP: Hold for cold service at 41°F until needed.
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