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“A blender is optional for this soup. I take 1/2 of the soup and puree it but leave the rest 'chunky'. As written it will all be chunky. :) This recipe was taken from a 1987 Canadian Living Cookbook. I have been making it ever since and to date I haven't made a gazpacho I like better. Cooking time is chilling time.”
READY IN:
22mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel, seed and chop tomatoes and cucumber.
  2. Place in a large bowl with garlic, green pepper and onion.
  3. Combine tomato juice, lemon juice and oil - pour over vegetables.
  4. Season to taste with salt, pepper and hot sauce.
  5. Cover and chill for at least 1 hour - 2 or 3 is better.
  6. Garnish with garlic croutons just before serving.

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