Andalusian-Style Gazpacho is a vegan soup. This recipe serves 6. One portion of this dish contains roughly 4g of protein, 4g of fat, and a total of 150 calories. It is perfect for Summer. If you have parsley, bell pepper, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.
Preheat grill to medium-high.
Brush baguette slices with 1 teaspoon olive oil; grill for 30 seconds on each side.
Cut 1 garlic clove in half; rub bread with it.
Combine water, red wine vinegar, sea salt, and black pepper.
Add diced baguette to liquid mixture; soak 2-3 minutes. In a blender, combine tomatoes, 3/4 cup peeled, diced cucumber, 3 tablespoons diced yellow bell pepper, 3 tablespoons diced red onion, 1 garlic clove, 3 teaspoons olive oil, and bread mixture until smooth; chill.
Pour 1/2 cup soup into 6 bowls. Top with 1 slice grilled baguette, peeled and diced cucumber, diced yellow bell pepper, diced red onion, and chopped Italian parsley.