Recipe courtesy of Ree Drummond
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Fridge Gazpacho
Total:
1 hr 10 min
Active:
10 min
Yield:
2 to 4 servings
Level:
Easy
Total:
1 hr 10 min
Active:
10 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

Directions

Throw the strawberries, tomatoes, basil, cucumber, bell pepper and garlic into a food processor with 1/2 teaspoon salt and pulse until you have a coarse puree. Taste, add the vinegar, some oregano and more salt if needed and chill until ready to serve.

Brush a griddle pan with olive oil and grill the bread until toasted.

Serve the gazpacho cold. Garnish with a drizzle of olive oil, some torn basil and the grilled bread on the side.

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