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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.
  5. Add the wine to the roasting pan and then the whole tomatoes, parsley, bay leaves, carrots, celery, rosemary and garlic. Place the halved onions cut side up in the pan to the sides of the brisket.

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