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Print this Recipe    GAZPACHO

fist-sized piece old dry French-style bread
3-4 cloves garlic
1 medium green pepper
1 1/2 pounds very ripe tomatoes, scalded, peeled and cored
1 medium cucumber, peeled
1 cup good olive oil
1 teaspoon salt
1/2 teaspoon sugar
vinegar to taste
ground cumin
pinch hot paprika (optional)

If tomatoes are not excellent add a little tomato paste. Soak
bread in water until soft. Blend soaked bread with all the other
ingredients except the olive oil to a smooth paste adding cold
water if necessary. Add olive oil in a steady stream while continuing
to blend...some people use a great deal of oil, others very little.
Chill thoroughly...at least a several hours. At this point the
gazpacho can be kept for days in the refrigerator.

Before serving taste for salt and vinegar and add cold water if
mixture is thicker than a cream soup. (If too thin add a little
more soaked bread.) To be really authentic pass small dishes of
diced cucumber, green pepper and croutons to garnish.

Note: Some non-Spanish recipes include onion but this is not
advisable as it gives an unpleasant aroma after a few hours.

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