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Nothing says summer like Gazpacho!

Yield: Serves 6 (1/2 cup serving)


  • 4 tomatoes, quartered
  • 1/2 sm. onion, sliced
  • 1/2 green pepper, seeded, sliced
  • 1/2 cucumber, peeled and sliced
  • 4 sprigs parsley
  • 1 clove garlic
  • 1 tsp. instant beef bouillon or 1 tsp worcestshire sauce
  • 1 tsp. salt (opt.)
  • 1/4 tsp. pepper
  • 2 TBS canola or light olive oil
  • 2 TBS red wine vinegar
  • 3/4 c. cold water
  • 2 ice cubes
  • Tomato juice for consistency, if necessary


  1. Put all ingredients in blender or food processor
  2. Cover. Blend 15 seconds or until all ingredients pass through blades
  3. Do not overblend
  4. Serve garnished with toasted croutons, or any of the vegetables used in the soup, thinly sliced or chopped
  5. For a professional touch, drizzle with cooked down balsamic vinegar (cooked to a syrup) and chopped fresh basil, tarragon, or chives, or a combination thereof.

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