Deconstructed Gazpacho

Name: Deconstructed Gazpacho
Prep time: 17 min
Cook time: 17 min
Total time: 17 min
Yield: 6
Cuisine: Global
Ingredients: 6 slices baguette, sliced on severe angle to yield long angled 1/4 inch thick pieces; 1 can crushed tomatoes, 15 ounces; 2 ribs celery, 1 finely diced, 1 cut in chunks, leafy green tops in tact; 1 European or seedless cucumber, 1/4 finely diced, 1/4 cut in larger chunks; 1 handful A flat leaf parsley leaves; 1 green bell pepper, seeded, 1/2 finely diced, 1/2 chunked; 1 teaspoon to tablespoon hot sauce, such as Tabasco, to your taste; 1 The juice of lime; 1 Tbsp extra-virgin olive oil; 2 sprigs fresh oregano; 2 plum tomatoes, seeded and finely diced; 6 servings Salt, to your taste; 1 small white onion, half finely chopped, half chunked

You can never have too many soup recipes, so give Deconstructed Gazpacho It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes about 17 minutes.

Instructions

Toast bread lightly under hot broiler on both sides.

Ingredients you will need

Toast

Equipment you will use

Broiler

Let cool.

Combine chopped fresh tomatoes with finely diced cucumber, celery, pepper, and onion in a bowl. Dress with the juice of 1/2 lime. Set aside.

Ingredients you will need

Cucumber

Tomato

Celery

Pepper

Juice

Onion

Lime

Equipment you will use

Bowl

Place remaining chunked veggies in food processor with the juice of remaining half lime, crushed tomatoes, extra virgin olive oil, hot sauce, a little salt, the leaves of 1 sprig of oregano and a few leaves parsley. Process until smooth. Adjust salt and hot sauce to your taste. Chop remaining parsley and oregano and add to diced veggies. Season veggies with salt, to taste.

Ingredients you will need

Extra Virgin Olive Oil