Vegetable Gazpacho with Crispy Breadcrumbs

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. In a small bowl, mix the flour and baking powder.
7. Sprinkle the flour mixture over the chilled vegetable and bread mixture, tossing gently to coat.
8. Heat a skillet over medium heat and add a thin layer of oil.
9. Drop tablespoonfuls of the mixture into the skillet and cook until golden brown, about 2-3 minutes per side.
10. Drain on paper towels and let cool slightly.
11. Before serving, top with the crispy breadcrumbs and chopped parsley.