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Gazpacho

by

Yield: 6 servings

Ingredients:

  • 3 pounds (about 9 medium) tomatoes
  • 1 large onion
  • 1 large, or 2 small, green bell peppers
  • 1 large clove garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley
  • 1/2 hot chili, minced
  • 2 teaspoons salt, or to taste
  • 1/2 cup olive oil
  • 2 tablespoons sherry vinegar
  • 1 piece white bread, crusts cut off, soaked in cold water

Instructions:

Cut the tomatoes, onion, and bell pepper(s) into small chunks. Process vegetables separately in a food processor, pulsing each until finely chopped or smooth, as desired. Combine vegetables, garlic, cilantro, parsley, chili, salt, oil, vinegar, and bread in food processor, and pulse until you obtain the texture you prefer. Substitute balsamic or other vinegar for the sherry vinegar, if you wish, or use half sherry vinegar, half other vinegar. Sherry vinegar has a distinctive taste that suits the combination of vegetables and herbs.
Updated Thursday, May 8th, 2003
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