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Gazpacho
Yield: 4 - 8oz Servings
Cucumbers 2ea
Tomatoes 3ea
Green Pepper 1ea
Red Pepper 1ea
Crusty Bread / Baguette 1ea
Garlic 12 cloves
Oregano ¼ cup
Olive Oil 1qt 1pt
Sherry Vinegar 1pt
Pimenton - Spanish Paprika ¼ cup
Cut cucumber, tomatoes, green pepper, red pepper, Baguette into
one inch pieces.
In large enough bowl to hold everything, combine cut vegetables
and bread with oregano, Pimenton, half the sherry vinegar and one
pint olive oil; toss to coat.
Let sit and marinate for at least 2 hours, preferably overnight
for flavors to marry and develop.
Puree in blender, adding the 1qt olive oil to achieve desired
consistency which is a nice, creamy, viscous soup.
Taste and season with salt and the rest of the sherry vinegar as
needed.
Strain through a fine mesh strainer if an even smoother
consistency is desired.