• 1 medium tomato , seeded and cut into chunks
• 1/4 cucumber , peeled, seeded, and cut into chunks
• 1/4 red bell pepper , seeded and cut into chunks
• 1 scallion , cut into 1/4-inch pieces (reserve 1 tsp. for garnish)
• 1 small clove garlic
• 1 tablespoon chopped fresh parsley
• 2 teaspoons red wine vinegar
• 1/2 cup tomato juice
• Kosher salt and freshly ground black pepper
• 1 slice (1-inch-thick) Italian-style bread
• 1 tablespoon olive oil

To make gazpacho: In a food processor or blender, combine tomato, cucumber, bell pepper, scallion, garlic, and parsley; puree until chunky. Stir in vinegar and tomato juice; season with salt and pepper. Refrigerate until thoroughly chilled. Before serving, adjust seasoning to taste and garnish with reserved scallion.

To prepare bread: Using a pastry brush, spread olive oil on bread. Grill on outer edge of outdoor grill (or on a stovetop grill pan) until just toasted, about 1 minute; sprinkle with salt and pepper.