Gazpacho

• Total time: 10 min
• Cook time: 0 min
• Prep time: 10 min

• 1 whole slice stale or toasted bread
• 3 whole plum tomatoes
• 1 small cucumber
• 1 whole garlic clove
• 1 whole red bell pepper, seeded and diced
• 2 whole green onions, sliced
• a dash of hot sauce (optional)
• a dash of red wine vinegar (optional)

Combine all ingredients in a blender and pulverize into a soup, adding ice-cold water as necessary to achieve the right smoothness and soup consistency. Taste, adding hot sauce or red wine vinegar if desired. Top with chopped raw veggies, like Spanish onions, bell peppers or celery.

Chef's Notes:

• For a cool and refreshing soup, store your veggies in the fridge before use. You can also add an ice cube to the mix, if necessary.
• The heel of the bread is best in this recipe. Finally, a use for the heel!
• If you don't have a strong enough blender, you may need to chop your vegetables up before-hand.

Servings per batch: 2

• Calories: 118
• Fat: 1.20g
• Carbohydrate: 24.10g
• Dietary Fiber: 5.30g
• Sugars: 12.50g
• Protein: 5.70g