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Classic Gazpacho


2 each Tomatoes; about 1 pound
1 each Cucumber; peeled, halved
1 each Med Onion
1 each Red bell pepper; roasted
3 cups Tomato juice
1/2 cup Cilantro; fresh, chopped
1/3 cup Red wine vinegar
1/4 cup Olive oil; i would use extra
1/8 tsp Tabasco

Yield: 6 servings

Cut 1 tomato, 1/2 cucumber and 1/2 onion into 1-inch pieces and transfer to processor. Add bell pepper and puree. Transfer to bowl. Add tomato juice, cilantro, vinegar, oil and Tabasco. Seed remaining tomato. Dice remaining tomato and cucumber and onions halves and add to soup. Season with salt and pepper. Refrigerate. (Can be prepared 2 days ahead.) Serve well chilled.




STACKS, The Art of Vertical Food

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