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Summer Chilled Gazpacho Recipe

Summer Chilled Gazpacho Recipe

Beat the summer heat with a classic hot-weather recipe: gazpacho soup. Refreshing cucumber and tomatoes, blended until smooth and served chilled. Bonus: It's super healthy! Add some jalapeño if you're into adding some heat to your summer.

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Cook Time:
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Yield: Serves 6

Summer Chilled Gazpacho Recipe Instructions

  • 1 red onion, chopped
  • 1 garlic clove, chopped
  • 1 cooked green pepper, deseeded and roughly chopped
  • 1 green jalapeño (optional)
  • 1 small cucumber, peeled and sliced
  • 5 ripe tomatoes, skin and seeds off and chopped
  • 1 slice white bread, crust removed and cut in pieces
  • 1 pound deseeded canned tomatoes
  • 2 cups vegetable stock (+ ½ more if needed)
  • 6 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • 1 tsp. Tabasco
  • 1 tsp. sugar
  • 6 small branches of celery

  1. Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until smooth.
  2. Add the canned tomatoes, stock, oil, vinegar, Tabasco, sugar and seasoning and blend for 30 seconds.
  3. Transfer to a mason jar or covered container and refrigerate for 2 hours.
  4. To serve, pour into glasses, drizzle with olive oil and garnish with the celery branches.

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