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Gazpacho Recipe

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This recipe for Gazpacho, by , is from Food & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brenda Rudd
Added: Monday, April 18, 2005


1 cup chopped red onion
1 cup chopped green pepper
1 cup chopped cucumber
1 cup diced tomatoes with garlic and onion
1 1/2 tsp chopped garlic
1 1/2 tsp. table salt
1/4 cup canned tomato paste
1 Tbsp. white wine vinegar
1/4 cup extra virgin olive oil
1 tbsp. fresh lemon juice
3 cups V8 100% vegetable juice

Mix all the ingredients in a bowl or other container, cover, and let sit in the refrigerator overnight.
If a smoother soup is desired:
The next day blend all the ingredients in a blender until the gazpacho is smooth. You will have about 2 quarts. For a smoother texture, strain the soup to yield about 1 quart. Refrigerate the gazpacho until ready to serve.
2 points per serving (WW)

Number Of Servings:
Number Of Servings:
Makes about 8 servings




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