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summer tomato gazpacho

5.0

(1)

www.eatingwell.com
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Total: 1 hours, 25 minutes

Ingredients

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Instructions

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Step 1

Combine tomatoes, bell pepper, cucumber, garlic and salt in a large bowl. Add vinegar, 1 tablespoon oil and bread and toss to combine. Let stand at room temperature for 1 hour or refrigerate overnight.

Step 2

Transfer half of the tomato mixture to a food processor. With the motor running, slowly add 1 1/2 tablespoons oil and process until chunky for a rustic gazpacho or puree for a smooth one. Transfer to a bowl. Repeat with the remaining tomato mixture and 1 1/2 tablespoons oil.

Step 3

Serve topped with cucumber slices, pepper and more oil, if desired.