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Spanish Gazpacho Soup In The Raw With Broiled "Cheese" Toast
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Ingredients
- 3 tablespoons apple cider vinegar
- 3/4 of an English cucumber, peeled and seeded
- 2 teaspoons dried parsley
- 4 tablespoons extra virgin olive oil
- 3 garlic cloves
- 1 1/2 cups grape tomatoes
- 1/4 orange bell pepper, diced
- 4 tablespoons Panko bread crumbs
- 1/2 red onion, diced
- 2 slices rye bread
- 1/8 teaspoon salt
- 2 teaspoons fine sea salt
- 1/2 cup Daiya vegan cheddar crumbles
- 3 ripe on the vine tomatoes, cored
- 1/4 cup water
Instructions
Spanish Gazpacho SoupPlace all ingredients in a blender or Vitamix and blend well until smooth for about 3 minutes.Refrigerate for 1 to 2 hours before serving.Garnish with organic crunchy onions and chopped parsley (or dried).Prepare "cheese" toasts.Broiled "Cheese" ToastPostition oven rack to second to highest rack from the top. Turn oven to broil.On baking sheet , lay out bread and split "cheese" between both slices.Sprinkle parsley and salt and place in oven rack.Broil until slightly browned and cheese is broiled. Slice in half once toast is somewhat cool.