Spanish Gazpacho Soup in the RAW with Broiled “Cheese” Toast
3 ripe on the vine tomatoes, cored
1 1/2 cups grape tomatoes
4 Tbsp extra virgin olive oil
3/4 of an English cucumber, peeled and seeded
4 Tbsp Panko bread crumbs
1/4 orange bell pepper, diced
1/2 red onion, diced
3 garlic cloves
1/4 cup water
2 tsp fine sea salt
3 Tbsp apple cider vinegar
Place 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” Toast
2 slices rye bread
1/2 cup Daiya cheddar crumbles (or vegan cheese)
2 tsp dried parsley
1/8 tsp salt
Postition 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.