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Gazpacho Recipe

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This recipe for Gazpacho is from The Elizabeth Goodman Klein Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 large tomatoes, peeled
1 large cucumber, peeled
1 medium onion
1 medium green pepper
1 can (24 oz.) tomato juice
c. olive oil
c. red wine vinegar
tsp. Tabasco
1 tsp. salt
⅛ tsp. black pepper

In a blender, combine one tomato, cucumber, onion, green pepper, and c. tomato juice.
Blend, covered, at high speed for 30 seconds to puree the vegetables.

In a large bowl mix the pureed vegetables, remainder of the tomato juice, olive oil, vinegar, Tabasco, salt and pepper.

Refrigerate the mixture, covered, to chin at least two hours.

Before serving, add the minced tomato, cucumber, onion, and green pepper. It may be mixed into the liquid or the vegetables may be offered separately to each diner can add. the vegetables as he/she prefers and omit the others.




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