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Gazpacho

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Ingredients

Approx. 3 lbs. ripe tomatoes, cored, seeded and coarsely chopped

1 red or yellow bell pepper, stem removed, seeded and coarsely chopped

2 cucumbers, peeled and coarsely chopped

4 slices stale white bread, crusts removed

6 c. cold water

1 large or 2 small cloves garlic, peeled

1/4 c. sherry or wine vinegar, or to taste

1/2 c. olive oil

salt and pepper to taste

crouton for garnish (optional)

Directions

Put some of the chopped tomatoes, pepper and cucumbers aside to mix in later. Soak the bread in one cup of water for 5 mins., then squeeze out the excess water. Place the bread in the container of the blender or food processor with the remaining tomato, pepper, cucumber and water, as well as the garlic and vinegar. Process until smooth, then add the olive oil slowly, with the machine running.

Season with salt and pepper, add in remaining chopped ingredients and refrigerate until ready to serve. The flavor will improve after a few hours. Before serving, check seasoning again. Garnish with croutons if desired and serve. Serves 6.

Recipe courtesy of The Butcher Shoppe.