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Anadalusian Gaspacho

Anadalusian Gaspacho

Ingredients

4 large vine ripe tomatoes, peeled Day old vegan bread (Italian or French), tear into pieces and measure 1/2 cup 1 English or Japanese cucumber, peeled and seeded 1/2 green pepper, cored and seeded 1 tablespoon balsamic vinegar 1/2 small onion, chopped 1 clove garlic, chopped 2 tablespoons olive oil 1/2 teaspoon salt	Advertisements

Preparation
 

Cube and reserve 1/4 cup each for garnish:Cucumber, tomato, vegan bread-toasted, green pepper, and onion

Place all remaining ingredients in blender.Blend until smooth. Chill for one hour.Serve in chilled bowls with a little bit of each

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