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Recipe Source: cdkitchen.com
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Classic Gazpacho
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Serves/Makes: 6
Ready in: 2-5 hrs
- 3/4 pound red ripe tomatoes
- 2/3 cup chopped onions
- 1 clove garlic
- 1 cucumber, peeled, seeded, chopped
- 1 red bell pepper, seeded and chopped
- 3 cups cubed French bread, crust removed
- 2 tablespoons olive oil
- 1/4 cup sherry vinegar
- salt and pepper, to taste
***For Garnish***
- chopped green or red bell pepper
- chopped onions
- peeled, seeded, and chopped cucumber
- chopped hard-boiled egg
- chopped ripe olives
- croutons
Peel, core, and seed the tomatoes. Place the tomatoes in a food processor along with the onions, garlic, cucumber, bell pepper, bread cubes, olive oil, and vinegar. Process for 2-3 minutes, or until smooth. Transfer the gazpacho to a bowl, cover, and refrigerate for 2-4 hours. Just before serving, strain the gazpacho through a sieve. If the soup is too thick, you can thin it with cold water. Season to taste with salt and pepper. Serve the gazpacho with any desired garnishes.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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