Easy Gazpacho - Vegan

By jacewildman

Ingredients

• 2 pounds tomatoes, cored and chopped (4 cups)
• 1 medium cucumber, peeled if desired, seeded, and chopped (about 2 cups)
• 1/2 small red onion, chopped (1/4 cup)
• 2 slices day-old Italian bread, crust removed and torn into small pieces (2 cups)
• 2 tbls olive oil
• 2 tbls sherry vinegar or red wine vinegar
• 1 tsp minced fresh garlic
• 1/4 tsp salt and freshly ground black pepper
• Chopped fresh Italian parsley

Details

Servings 4
Cooking time 25mins
Adapted from keyingredient.com

Preparation

Step 1

1. Combine 2 cups tomato, and 1 cup cucumber, the onion, bread, oil, vinegar, garlic, salt, pepper, and 1/2 cup water in a blender or food processor; cover and blend or process until smooth (blend in batches, if necessary). Transfer to a serving bowl. Stir in remaining tomatoes and cucumber.

2. Serve immediately or chill up to 2 hours before serving. Garnish with parsley.