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Garden Gazpacho

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Makes: 8 servings adjust
Cold tomato vegetable soup, a late summer favorite

Directions

Ingredients

  • 1 14 cups Tomato-Vegetable Juice
  • 12 Seedless Cucumber, medium, cut into chunks
  • 1 Tomato, medium, cut into chunks
  • 1 tablespoon Sugar
  • 14 cup Red Wine Vinegar
  • 14 cup Extra Virgin Olive Oil

Step 1

In blender or food processor, combine and blend until smooth.

Ingredients

  • 1 Red Onion, small, finely chopped
  • 2 stalks Celery, diced
  • 2 Scallions, chopped
  • 1 Zucchini, small, chopped
  • 1 Green Bell Pepper, small, finely chopped
  • 12 cup Fresh Cilantro, chopped
  • 8 drops Tabasco Sauce
  • 12 teaspoon Fine Sea Salt, to taste
  • 12 teaspoon Fine Ground Black Pepper, to taste
  • 1 12 cups Tomato-Vegetable Juice
  • 12 Seedless Cucumber, medium, cut into chunks
  • 2 Tomatoes, medium, cut into chunks

Step 2

Pour puree from step 1 into large bowl. Add remaining vegetables and seasonings. Stir and chill.

Ingredients

  • 2 cups Garlic and Herb Salad Croutons
  • 1 cup Sour Cream

Step 3

Serve chilled, garnished with croutons and sour cream.
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