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“Saw this recipe on the Jamie Deen Show. We were having a Mexican/Spanish dinner and I thought I would make it. It turned out great. It tasted very similar to the Gazpacho we had in Spain years ago.It was very good and everyone liked it. I am counting chill time as cook time.”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Add tomatoes, cucumbers, garlic, bell pepper and shallot to a large bowl
  2. toss together with a big pinch of salt and pepper.
  3. Add to blender and blend until smooth (you may have to do this in batches) I left mine with very small pieces of vegetables).
  4. Then drizzle in the olive oil and vinegar with the blender running.
  5. Place back in the bowl and refrigerate for at least 1 hour for flavors to develop and soup to chill.
  6. Ladle soup into bowls and drizzle with olive oil to serve.

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