Leftover Salad Gazpacho

Serves: 4

Irma Bergnaum

1 January 1970

Based on User reviews:

51

Spice

56

Sweetness

52

Sourness

40

mins

Prep time (avg)

5

Difficulty

Ingredients:

4

White Breads (pieces of, cut into triangles)

1 bunch

Arugula

1

Cabbage (head shredded)

3

Plum Tomatoes (chopped)

1

Red Bell Pepper (chopped)

1

Yellow Bell Pepper (chopped)

1

Red Onion (chopped)

1 cup

Cucumber (chopped)

2 tbsps

Parsley

2 cloves

Garlic (peeled)

1 cup

Olive Oil

1

Lemon (juice of)

1 cup

Juice (v-8)

1 small

Tomatoes (can diced)

Directions:

1

Preheat oven to 350 degrees

2

Trim the crust off of the bread, brush with olive oil, and place on a baking sheet

3

Cook in the oven until well browned

4

Next, place the arugula, cabbage, plum tomatoes, bell peppers, red onion, cucumber, and parsley in the bowl of a food processor

5

Pulse

6

While the food processor is running add the garlic, olive oil, lemon juice, V-8 juice, and canned tomatoes

7

Refrigerate or serve immediately