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RECIPE FOR GAZPATCHO SUMMER COLD SOUP
Title:Gazpatcho Summer Cold Soup
Category:Southwestern
Sub-Category:Mexican
Gazpatcho Summer Cold Soup

3 large cloves garlic
1/2 (about 4 inches) medium cucumber
1/2 large green pepper
1/2 cup olive oil
1/3 cup red wine vinegar
2 or a 4-inch piece of baguette, soaked in water slice white bread
4 big, very ripe, red about 3 inches in diameter tomatoes
1 1/2 teaspoons salt

Cut garlic, cucumber and green pepper and liquefy in a blender.

Add oil and vinegar to get a homogenous, smooth mix.

Squeeze bread to get some water out, add to blender and blend well.

Drop the tomatoes in boiling water until their skins pop (should be less than a minute) and peel.

Add tomatoes cut in quarters, a little at a time, blending after each addition. Add salt. Don't put on high speed for tomatoes if you want a coarser texture.

Taste. It should be doubly strong in garlic, salt, and vinegar, because it will be diluted when you add ice cubes to the bowls for serving. If it's not strong enough, pour a little out and add garlic, vinegar and oil to taste.

Serve cold.



 

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