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Great Gazpacho


3 cups Vegetable or tomato juice
1 md Onion, minced
2 md Tomatoes, diced
1 Green bell pepper, minced
1 Garlic clove, crushed
1 md Cucumber, diced
2 tablespoon Lemon juice
2 tablespoon Red wine vinegar
1 tsp Dried tarragon
1 tsp Minced fresh basil
1 pn Ground cumin
1 ds Hot sauce
2 tablespoon Olive oil
Salt and pepper, to taste

6 servings

Combine all ingredients and chill for 2 hours.

HINT:
Out of time? Forget all the mincing and chopping. Cube the vegetables, then throw all of the ingredients into a blender or food processor and blend slowly until the vegetables are chunky and the soup is well blended.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.