Israeli Salad Gazpacho Soup

4 cucumbers

5-6 medium sized tomatoes, deseeded

1 cup croutons

2 sprigs parsley, chopped

Salt and pepper to taste

Optional: Garnish

2 tablespoons chopped red and yellow bell peppers

2 tablespoons red onion or chives

1. If you are using organic cucumbers you can keep the peel. For non-organic cucumber, I would peel.

2. Chop cucumbers and tomatoes and put into bowl. Add croutons and soften.  Add parsley. Puree with an immerser blender or place in a blender.

3. Add salt and pepper to taste.

4.  If desired, add 2 tablespoons red onion or chives for a garnish. Sprinkle a little onto each bowl before serving.

Keep it gluten free:  Use gluten free croutons

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