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Gazpacho Recipe

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This recipe for Gazpacho, by , is from AT INSPIRE WE FEAST, 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, halved
1 onion, peeled and halved
1 bell pepper, seeded and quartered (I use green)
24 oz. tomato juice, divided
1/4 cup extra-virgin olive oil
1/3 cup red wine vinegar
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
a few dashes of hot sauce
1 clove garlic, minced
1/4 cup chives, finely chopped

Blend 1 tomato, 1/2 of the cucumber, 1/2 of the onion, 1/4 of the bell pepper and 1/2 cup of the tomato juice in a blender until smooth.
Transfer to a bowl and add remaining tomato juice and the olive oil, vinegar, salt, pepper and hot sauce.
Cover and chill for 2 or more hours in the refrigerator.
Dice the remaining veggies and refrigerate separate from the soup.
Stir in garlic and chopped veggies before serving. Sprinkle with chives and serve cold.




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