Recipe courtesy of Paula Deen
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Gazpacho
Total:
4 hr 10 min
Prep:
10 min
Inactive:
4 hr
Yield:
6 servings
Level:
Easy
Total:
4 hr 10 min
Prep:
10 min
Inactive:
4 hr
Yield:
6 servings
Level:
Easy

Ingredients

Tomato Water:

Directions

Combine the first 8 ingredients in a large bowl and blend using an immersion blender.*

Mix in the olive oil and vinegar. Add bread crumbs, tomato water, salt and pepper.

Chill for 4 to 8 hours before serving to allow flavors to meld. For extra flair/creativity, hollow out 6 bell peppers to act as the bowls for the soup.

Tomato Water:

Combine the tomatoes and the salt in a blender and puree on high until smooth. Place some cheesecloth in a strainer and allow the liquid to slowly drip through. Reserve the liquid.

Cook's Note

*If you prefer chunky soup- do not blend all the way. If you prefer smooth soup, blend the vegetables until it's chunk-free.

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