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Gazpacho
Cold Fresh Vegetable Soup from Spain

Ingredients

5 medium-sized tomatoes, peeled and chopped 
2 medium-sized cucumbers, peeled and chopped 
1 large onion, chopped 
1 medium-sized green pepper, cleaned out and chopped 
2 teaspoons finely chopped garlic
1 tablespoon tomato paste
4 cups French or Italian bread, trimmed of crusts and chopped 
1/4 cup red wine vinegar 
4 tablespoons olive oil 
4 cups cold water 
4 teaspoons salt

Directions

1. Combine cucumber, tomato, onion, green pepper, garlic, and bread in a deep bowl. Mix together thoroughly. Stir in water, vinegar, and salt.

2. Puree the mixture in a food processor, working with 2 cups at a time. Beat olive oil and tomato paste into puree with a whisk.

3. Cover the bowl tightly with foil or plastic wrap. Refrigerate for at least 2 hours.

4. Stir soup lightly just before serving.

Yield

Serves 6 to 8

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