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Gazpacho

by

Yield: Yield 4 to 6 cups.

A pretty and pleasantly spiced cold soup. Some like to top it with a dollop of sour cream.

Ingredients:

  • 1 large onion
  • 2 stalks celery
  • 1 large green pepper (reserve and dice 1/4 of the pepper)
  • 3 cups defatted chicken stock or bouillon
  • 1 large can (1 pound 12 ounces) whole tomatoes (reserve and dice 1 cup)
  • 1 medium can (24 ounces) tomato juice
  • 1/4 cup olive oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon Tabasco
  • 1 cucumber (reserve 1/4 and thinly slice for garnish; finely mince remaining 3/4)

Instructions:

Cook the onion, celery, and three-fourths of the green pepper in chicken stock until soft. Then puree with the canned tomatoes (reserving 1 cup diced). Add tomato juice, oil, cumin, and Tabasco then chill. Add the minced cucumber and diced tomatoes just before serving, and garnish each bowl with slices of cucumber.
Updated Friday, September 21st, 2007
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