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 Soup
- 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
- 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.
