4 large cucumbers, peeled and roughly chopped 2 green bell peppers, seeded and roughly chopped 1 small red onion, roughly chopped 2 cloves garlic, minced 2 cups vegetable broth 1/4 cup fresh parsley leaves 1/4 cup fresh cilantro leaves 1/4 cup fresh mint leaves
1/4 cup extra-virgin olive oil 2 tablespoons red wine vinegar Salt and freshly ground black pepper, to taste For the Toasted Rye Croutons: 4 slices rye bread, cut into cubes 2 tablespoons olive oil Salt and pepper, to taste
In a blender or food processor, combine the cucumbers, bell peppers, red onion, garlic, vegetable broth, parsley, cilantro, mint, olive oil, and red wine vinegar.
Season the gazpacho with salt and pepper to taste.
If it's too thick, you can add a bit more vegetable broth or water to reach your desired consistency.
Transfer the gazpacho to a large bowl or pitcher and refrigerate for at least 1 hour to chill and allow the flavors to meld.
Ladle the chilled gazpacho into bowls.