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Refreshing Gazpacho

Guest Author - Lisa Babick

Greek Salad

Gazpacho is a splendid soup perfect for hot summer days. This is a cold soup and uses fresh garden vegetables. Serve it with a side of fresh bread or tortillas.

The Best Recipe:
Soups and Stews

200 exemplary recipes--ranging from Manhattan Clam Chowder and Cream of Tomato Soup to Lobster Bisques, Chicken Noodle Soup, Irish Stew, and Beef Goulash--but an armament of technical information, tips, and equipment recommendations all cooks will welcome.

Splendid Soups
This massive volume covers the empire of soup for both the professional chef and the home cook.

Ingredients

2 medium cucumbers, peeled and quartered
2 red bell peppers, seeded and quartered
1 yellow bell pepper, seeded and quartered
1 red onion, quartered
6 plum tomatoes, quartered
1 garlic clove, minced
4 cups tomato juice
1/4 cup red wine vinegar
1/4 cup lime juice
1/4 cup dill, chopped
Salt and pepper to taste

Instructions

1. Place the cucumbers, red bell peppers, yellow pepper and red onion one at a time in a food processor or blender. Pulse until chopped but not minced.
2. Place the chopped vegetables in a large bowl and add the remaining ingredients. Stir.
3. Refrigerate for at least 2 hours or overnight before serving.
4. Spoon into bowls and top with crumbled taco chips, if desired.

Serves 4


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Content copyright © 2014 by Lisa Babick. All rights reserved.
This content was written by Lisa Babick. If you wish to use this content in any manner, you need written permission. Contact Shalia Hayes for details.

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