Gaspacho (Salsa) with Flat Bread

Ingredients:

• 2 tomatoes, cored
• 1 small cucumber, seeded
• 1 red bell pepper, seeded
• ½ medium red onion
• 11.5 ounce can low sodium tomato juice*
• 2 tablespoons white wine vinegar
• 2 tablespoons olive oil
• 1 large garlic clove, minced
• ¼ teaspoon kosher salt
• ¼ teaspoon ground pepper
• 1 piece whole-wheat pita bread
• 1 teaspoon olive oil
• 2 tablespoons crumbled goat cheese (omit for vegans)

Directions:

1. Separately roughly chop tomatoes, cucumber, bell pepper, and onion in a food processor; place in a large glass bowl.
2. Add tomato juice, vinegar, olive oil, garlic, salt and pepper, and mix well.
3. Cover and chill for at least two hours or up to 48 hours before serving.
4. Preheat oven to 400°F.
5. Brush pita bread with olive oil, and sprinkle with goat cheese; bake for 5 – 7 minutes or until crisp.
6. Serve chilled gazpacho with warm flatbread.

Read more: http://www.thegraciouspantry.com/clean-eating-gazpacho/#ixzz2tLwXouYK
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