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Thread: Gazpacho

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    Jul 2008
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    Heart Gazpacho

    1 quart (4 servings)

    4 medium tomatoes, quartered
    1 small cucumber, peeled and sliced
    1/2 medium onion, sliced
    2 ribs celery, quartered
    1/2 green bell pepper, cored, seeded, and sliced
    1/2 cup cold water or 1/2 cup vegetable juice cocktail
    1 tablespoon plus 1 teaspoon wine vinegar
    1 tablespoon olive oil
    1 clove garlic, minced
    1 teaspoon salt
    1/4 teaspoon freshly ground pepper
    2 tablespoons plain or garlic croutons

    Core and seed 1 tomato. Chop fine; set aside. Combine all the remaining ingredients except the croutons in a blender or food processor. Blend only a few seconds, until the vegetables are finely chopped and well mixed. The soup should not be smooth. Add the reserved chopped tomato; chill. Serve very cold, topped with croutons.

    Nutritional Information (Per Serving)
    Calories: 87
    Protein: 2 g
    Sodium: 621 mg
    Cholesterol: 0 mg
    Fat: 4 g
    Carbohydrates: 13 g

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