Spanish Gazpacho Soup in the RAW with Broiled “Cheese” Toast



serves 4

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


serves 1

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.

  1. Mimì 28 May 2010 at 17:48


  2. Lia 31 May 2010 at 10:05

    Beautiful 🙂 Looks really tasty!

  3. isabella 28 February 2011 at 00:50

    looks really good but…. the bread is not raw 🙁 (?)

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