GAZPACHO - A CHILLED SOUP
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INGREDIENTS: 2 cups tomato juice 2 garlic cloves, chopped 2 tsp. olive oil 2 Tbsp. dry bread crumbs 1 Tbsp. white wine vinegar Salt and freshly ground pepper, to taste 1/4 cup seeded and diced cucumber 1/4 cup finely diced green bell pepper 1 plum tomato, seeded and finely diced 1/4 cup red onion, finely diced 1/4 cup zucchini, finely diced
DIRECTIONS: Place tomato juice, garlic and olive oil in blender and process until garlic is puréed. Add bread crumbs and vinegar, then blend to combine. Season to taste with salt and pepper. Pour into covered container and chill well, from 2 hours to overnight. Check seasoning and adjust, if necessary. Divide soup among 4 serving bowls. Add 1 tablespoon each of diced cucumber, pepper, tomato, onion and, if desired, zucchini. Yield: 4 Servings * each serving contains 65 calories and 3 grams of fat. Category: Soups, Appetizers, Summer
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