Gazpacho – Vegan!

Cut all veggies into large chunks. Reserve a little bit of the zucchini, onion, cucumber and pepper for garnish. Dice it finely and set aside.

Combine the rest of the veggies, garlic, bread, salt, sugar, vinegar, oil, Worcestershire and hot sauce in a food processor or blender, working in batches if you need to. Process until smooth and fully combined. Taste, and adjust seasonings to your preference. The soup should taste of vinegar and salt with just a hint of sugar.

Serve chilled topped with the reserved chopped vegetables.

Note: This makes a ton of soup, and recipe can be easily halved. Rule of thumb for veggies is 3/4 tomatoes, 1/4 all other veggies combined. Enjoy!