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Gazpacho de Madrid

4 cups crumbled French bread
1 medium green bell pepper, (crusts trimmed) seeded and chopped
5 medium tomatoes, peeled,
1 small clove garlic, minced, seeded and coarsley chopped
4 cups cold water
2 medium cucumbers, peeled,
1/4 cup red wine vinegar, seeded and chopped
4 tsp salt
1 large onion, chopped
1/4 cup olive oil
1 Tbsp tomato paste

1 cup dried French bread cubes
1/2 cup peeled and finely (crusts trimmed)
chopped cucumber
1/2 cup finely chopped onion
1/2 cup seeded and finely
chopped green bell pepper

Combine crumbled bread, tomatoes, cucumbers, onion, bell pepper and
garlic in a large bowl. Stir in water, vinegar and salt. Puree in 2
batches in blender on high speed 1 minute. Transfer to another bowl.
Whisk in olive oil and tomato paste.Cover bowl with plastic wrap.
Refrigerate at least 2 hours or overnight.

Ladle soup into bowls. Garnish with bread cubes, onion, cucumber and
bell pepper and serve. Makes 4 to 6 servings.

The original recipe is from Bon Appetit's Light & Easy Special Edition


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