Chunky Garden Gazpacho

Cold soups are made for this weather – and this refreshing chunky garden gazpacho is the perfect way to beat the heat this summer. It's full of juicy tomatoes, crisp cucumbers, fresh zucchinis, bell peppers, and tender kernels of corn with a subtle blend of spices and a bit of fresh cilantro to give the soup an added freshness.

CHUNKY GARDEN GAZPACHO [VEGAN, GLUTEN-FREE]

INGREDIENTS

• 1/2 yellow bell pepper, 1/4-inch dice
• 1/2 orange bell pepper, 1/4-inch dice
• 1 large plum tomato, 1/4-inch dice
• 1 medium zucchini, 1/4-inch dice
• 1/2 hothouse cucumber, 1/4-inch dice
• 1 large ear corn
• 1/2 cup white onion, very finely diced
• 2 large cloves garlic minced
• 1 tablespoon red or white wine vinegar
• 3 tablespoons fresh lime juice
• 1/4 cup good quality olive oil
• 3 cups tomato juice
• 1/4 cup cilantro, chopped plus more for the garnish
• 1 slice sourdough bread for garnish (optional)
• Your favorite hot sauce for garnish

PREPARATION

1. In a large bowl, combine the bell peppers, zucchini, cucumbers, and tomato.
2. Cut the kernels off the corn cob and add them to the vegetable mixture. Stir in the white onion, garlic, vinegar, lime juice, olive oil, and tomato juice.
3. Stir them to combine, cover the mixture, and chill it at least 4 hours or overnight if you have the time.
4. Preheat the oven to 325°F.
5. Tear the bread into chunks and place them in a mini-prep food processor.
6. Pulse them several times until they’re ragged, chunky bread crumbs form.
7. Toss them with olive oil and spread them in an even layer on a baking sheet.
8. Bake them for 10-15 minutes or until they’re crispy and lightly toasted.
9. Just before serving, add cilantro and stir the soup to combine. Spoon the soup into bowls.
10. Sprinkle with bread crumbs and cilantro. Serve with hot sauce on the side.

http://www.onegreenplanet.org/vegan-recipe/chunky-garden-gazpacho/