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Emerald Creek Recipe Book

Chloe and Justin’s Gazpacho

 

Ingredients

2 pounds ripe Roma tomatoes, cored and roughly cut

1 cucumber, peeled, seeded, and roughly chopped

1 medium green bell pepper, cored and roughly chopped

1 small red onion, peeled and cut in quarters

1/4 to 1/2 cup olive oil

1 to 2 tablespoons sherry vinegar (or red wine vinegar)

1 teaspoon salt

1/2 teaspoon black pepper

***

Combine all the ingredients in a blender or food processor for a minute or two. You’ll want the soup to be smooth. Pause mid-way to scrape the sides with a spatula.

Adjust seasoning, then transfer to a sealed container and refrigerate at least 3 to 4 hours, or overnight.

Serve chilled, garnished with croutons, cilantro, other herbs, and/or a drizzle of olive oil.

 

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