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Gazpacho - Cold Tomato Soup


  • 6 big tomatoes, or 10 plum tomatoes, the best you can find, cut into wedges
  • 2 Persian cucumbers, peeled and diced
  • 1 small yellow onion, roughly diced
  • 1 clove garlic
  • 1/2 sweet red pepper, seeded and chopped
  • (optional) 1/2 fresh hot chili pepper, red or green, seeded and chopped
  • small handful of parsley or basil
  • 3 Tbs olive oil
  • 3 Tbs red wine or balsamic vinegar
  • 1 tsp salt
  • 1 cup ice water


  • Dump half the vegetables into a food processor and swirl until smooth. Move to a bowl and do the same with the other half.
    • Mix in the remaining ingredients, except the water. Then add the water slowly, tasting (you may not want this much).
      • Refrigerate, preferably for at least an hour.
      • Serve with chopped onions, green & red peppers, cucumbers, and/or avocado, and/or bread crumbs as garnish.

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