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Gazpacho - A Chilled Tomato Soup
- One 28-ounce can 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 the 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 a spoon or mallet to extract the juices. Discard the 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.
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