Cut cherry tomatoes into quarters, dice half the zucchini with skin on, celery, 1 green onion, carrot, half the cucumber and basil. Season with extra virgin olive oil and salt and pepper, let sit.
Cut the bread into ½” cubes, lightly drizzle with olive oil and bake in the oven until just toasted.
Cut the Imported Mild provolone into small bite size cubes. Mix the toasted bread with the cubes of Provolone and the seasoned vegetables. In a blender, or with a hand held blender, blend the large tomatoes, 2 green onions, other half of zucchini with skin removed, ketchup, oil, salt and pepper until it all becomes mixed thoroughly and creamy. Add more olive oil, if necessary.
Serve the gazpacho on the bottom of a bowl with the panzanella salad on top.
Keyword Imported Provolone cheese, Panzanella Salad with Provolone on Gazpacho, summer salad