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Gazpacho

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Serves 6

Ingredients  

3 large tomatoes blanched and cut into chunks
2 red bell pepper, cut into chunks
3 medium cucumbers or 1 large, peeled and cut into chunks
1 ½ cup tomato juice or water or ice cubes
3 cloves garlic
3-4 tbsp. olive oil
Sea salt to taste
Freshly ground black pepper to taste
2 tbsp. wine, berry or fruit vinegar (start with just 1 spoon and taste)
Basil for garnishing
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Core and b
lanch tomatoes; seed if desire.  Remove stem and seeds from pepper. Cut cucumbers, bell peppers and tomatoes into 1-1.5 inch pieces. Place tomatoes, peeled cucumbers, bell pepper, garlic in a food processor or blander. Add tomato juice, olive oil and process the gazpacho in a blander until smooth.

Pour into a large bowl and add salt, black pepper and wine vinegar. Cover and chill in refrigerator for at least 2 hours. Next day, this gazpacho will be even better. If you want to make a beautiful orange gazpacho, it is necessary to peel cucumbers and add olive oil along with vegetables while blending . 

Serve topped with chopped cucumber, basil and a drizzle of olive oil. 


Sincerely yours,
Nellie

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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog