Cold Tomato and Vegetable Gazpacho with Olive Oil Dressing

Method

1. Chop the tomatoes, onion, garlic, and green bell pepper into small pieces.
2. In a large bowl, combine the chopped vegetables with the bread cubes.
3. In a separate bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
4. Pour the dressing over the vegetable and bread mixture, stirring well to combine.
5. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
6. Before serving, stir in a handful of chopped fresh parsley.