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Gazpacho - A Chilled Tomato Soup

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  6-8 servings
1 28-ounce can of whole tomatoes or 3 1/2 cups chunked fresh tomatoes with the cores removed. (It is not necessary to peel the tomatoes.)
1/4 cup white vinegar
3 cloves garlic, peeled
5 tablespoons olive oil
1 slice stale rustic or French bread
1 green bell pepper, cored and seeded
1 large cucumber or approximately 1 1/2 cups peeled and cut into chunks
1 small cucumber, diced for garnish
Place tomatoes, vinegar, garlic, olive oil, bread, green bell pepper and the peeled cucumber chunks into a blender and blend until pureed. Pour through a sieve and press with spoon or mallet to extract the juices. Discard seeds and skins.

Chill and serve with the diced cucumber as garnish.

Recipe reprinted by permission of Big Mill Bed & Breakfast, NC. All rights reserved.
Date Added: 01/01/2008
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