Andalusian-Style Gazpacho

• 6 (3/4-inch thick) baguette slices
• 1 teaspoon olive oil
• 1 garlic clove
• 1/4 cup water
• 2 tablespoons red wine vinegar
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 cup diced baguette
• 1 pound heirloom 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
• 1/2 lemon
• Peeled and diced cucumber
• Diced yellow bell pepper
• Diced red onion
• Chopped Italian parsley

1. Preheat grill to medium-high. Brush baguette slices with 1 teaspoon olive oil; grill for 30 seconds on each side. Cut 1 garlic clove in half; rub bread with it. Combine water, red wine vinegar, sea salt, and black pepper. 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. Add juice from lemon. 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.
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baguette slices, olive oil, garlic, water, red wine vinegar, salt, black pepper, baguette, tomatoes, cucumber, yellow bell pepper, red onion, garlic, olive oil, lemon, cucumber, yellow bell pepper, red onion, italian parsley

Taken from www.myrecipes.com/recipe/andalusian-style-gazpacho (may not work)