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Gazpacho about Gazpacho soup

The Spanish-style soup we call gazpacho most nearly resembles a sort of chunky liquid salad, with lots of fresh, uncooked vegetables suspended in a broth of pureed tomatoes or tomato juice. In the summer when all of the vegetables are at their finest, this simple, modern soup is full of refreshing good flavor.

Gazpacho ( 6 or 8 persons):

• 1,5 kg of ripe tomatoes.
• 1 small cucumber.
• 1 small green pepper.
• 1 small cup of olive oil.
• 2 or 3 cloves of garlic.
• dry bread soaked in water.

You peel the tomatoes and take off the seeds. Cut them in chunks. Put the tomatoes, the peeled cucumber, the pepper without seeds and the cloves, all cut in pieces in the electric mixer. Add oil, a bit salt and a teaspoon of vinegar. All has to be well mixed and passed through a compote mill. Add some cold water to thin out the ‘gazpacho’. To be served with tiny chunks of raw vegetable, each on a different plate. You can also accompany it with ham or hard boiled eggs, also cut in chunks.

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