Deconstructed Gazpacho

Recipe Ingredients

6		Baguette - sliced on severe
		Angle to yield long angled 1/4" thick
		Pieces
2		Plum tomatoes - seeded, diced fine
1/2		European or seedless cucumber - 1/4 finely diced,
		And 1/4 cut in larger chunks
2		Celery ribs - 1 finely diced,
		And 1 cut in chunks, leafy greens intact
1		Green bell pepper - half finely diced,
		And other half chunked
1		White onion - half chopped fine, (small)
		And other half chunked
		Juice of 1 lime
1		Crushed tomatoes - (15 oz)
1 tablespoon	15ml	Extra-virgin olive oil
1 teaspoon	5ml	Hot sauce - (to 1 tbspn) - to your taste
		= (such as Tabasco)
		Salt - to your taste
2 sections		Fresh oregano
		A handful flat leaf parsley leaves

Recipe Instructions

Toast bread lightly under hot broiler on both sides. Let cool.

Combine chopped fresh tomatoes with finely diced cucumber, celery, pepper, and onion in a bowl. Dress with the juice of 1/2 lime. Set aside.

Place remaining chunked veggies in food processor with the juice of remaining half lime, crushed tomatoes, extra virgin olive oil, hot sauce, a little salt, the leaves of 1 sprig of oregano and a few leaves parsley. Process until smooth. Adjust salt and hot sauce to your taste. Chop remaining parsley and oregano and add to diced veggies. Season veggies with salt, to taste.

Pour puree into shallow bowl or dish, just enough to coat the bottom. Set a toast on each dish and top with equal amounts of diced vegetables. Serve.

This recipe yields 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C73) - from the TV FOOD NETWORK

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