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“A tweaked recipe off cdkitchen.com. The avocado cuts down on acidity and adds creaminess. The bread keeps the gazpacho from becoming too watery. The original recipe calls for crustless French bread, but I've had excellent luck with store bought wheat sandwich bread. An absolutely fantastic gazpacho. Cooking time is chilling time.”
READY IN:
2hrs 10mins
SERVES:
4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Put everything in a food processor or blender, puree until smooth.
  2. Refrigerate for a couple of hours to chill thoroughly.
  3. Serve garnished with finely chopped bell pepper, onion, cucumber, avocado, hard cooked egg,olives or croutons.

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