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Print this Recipe    Gazpacho

2 medium-sized cucumbers, peeled and coarsely chopped
5 medium-sized tomatoes, peeled and coarsely chopped
1 large onion, coarsely chopped
1 medium-sized green bell pepper, seeded and coarsely chopped
2 tsp (10 ml) finely chopped garlic
4 cups (1 L) coarsely crumbled French or Italian bread, trimmed of crusts
4 cups cold water
1/4 cup (60 ml) red wine vinegar
4 tsp (20 ml) salt
4 Tbs (60 ml) olive oil
1 Tbs (15 ml) tomato paste

1 cup (250 ml) croutons (fried bread cubes, approx. 1/4 in (1 cm) square)
1/2 cup (125 ml) finely chopped onions
1/2 cup (125 ml) finely chopped cucumbers
1/2 cup (125 ml) finely chopped green bell peppers

Combine all the soup ingredients in a large bowl and mix to combine.
Ladle this mixture, about 2 cups (500 ml) at a time into a blender
or food processor and blend at high speed until reduced to a smooth
puree. Place in a jug or covered bowl and refrigerate until well
chilled, at least 2 hours. Stir immediately before serving. Serve
with the garnishes in small bowls for the diners to help themselves
from. Serves 6 to 8.


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