Andalusian-Style Gazpacho

Ingredients

• 1 cup baguette diced
• 6 slices baguette (3/)
• 0.3 teaspoon pepper black
• 0.8 cup cucumber diced peeled
• 6 servings cucumber diced peeled
• 1  garlic clove 
• 1 pound heirloom tomatoes 
• 0.5  optional: lemon 
• 1 teaspoon olive oil 
• 3 teaspoons olive oil 
• 6 servings parsley italian chopped
• 3 tablespoons onion diced red
• 6 servings onion diced red
• 2 tablespoons red wine vinegar 
• 0.5 teaspoon sea salt 
• 0.3 cup water 
• 3 tablespoons bell pepper diced yellow
• 6 servings bell pepper diced yellow

Equipment

• bowl
• blender
• grill

Directions

1. Preheat grill to medium-high.
2. Brush baguette slices with 1 teaspoon olive oil; grill for 30 seconds on each side.
3. Cut 1 garlic clove in half; rub bread with it.
4. Combine water, red wine vinegar, sea salt, and black pepper.
5. Add diced baguette to liquid mixture; soak 2-3 minutes. In a blender, combine tomatoes, 3/4 cup peeled, diced cucumber, 3 tablespoons diced yellow bell pepper, 3 tablespoons diced red onion, 1 garlic clove, 3 teaspoons olive oil, and bread mixture until smooth; chill.
6. Add juice from lemon.
7. Pour 1/2 cup soup into 6 bowls. Top with 1 slice grilled baguette, peeled and diced cucumber, diced yellow bell pepper, diced red onion, and chopped Italian parsley.