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LOCATION: Recipes >> Soups >> Gazpacho Soup

Print this Recipe    Gazpacho Soup

I first made this dish for a luncheon party on the day Neil Armstrong
landed on the moon and I chopped everything by hand. It's easier now, but
every bit as good. I like my Gazpacho chunky. But, if you like it
smoother, then puree it a bit longer.

6 large, ripe tomatoes
1 medium Spanish onion
1 large green bell pepper
1 English cucumber
2 cups tomato juice or V8
2 cloves garlic
1 teaspoon ground cumin
salt, to taste
black pepper, to taste
1/2 cup extra virgin olive oil
1/4 cup lemon juice

Peel and seed tomatoes. Peel onion and cut into chunks. Seed green pepper
and cut into chunks. Peel and seed cucumber and cut into chunks. Coarsely
chop all vegetables in a food processor in small batches (to about the size
of peas). Transfer to a large bowl. Finely mince garlic and add to mixture.
Stir.

Add remaining ingredients and stir well. Refrigerate until thoroughly
chilled. Serve with crusty French or Italian bread and a hearty red wine.

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