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Quick Gazpacho

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“This quick and delicious soup is made with leftover salad -- tomatoes, lettuce, olives, onions, cucs, including the dressing that's still clinging to it! Preparation time is included in the chilling time.”

Ingredients Nutrition

  • 2 cups tomatoes, diced
  • 2 -3 medium peeled tomatoes, additional, so the soup won't look sick (optional)
  • 1 cup any type lettuce, chopped
  • 12 cup cucumber, diced
  • 12 cup red onion, diced
  • salt and pepper or other seasoning, if needed
  • miniature crouton, for a garnish
  • tiny diced cucumber, bits for a garnish


  1. First, you may want to remove any bits of cheese from the salad before blending, or it may lend an extra zip you'll find tasty, so be your own guide.
  2. Put the leftover salad and additional tomato into a blender and blend until chunky or smooth, depending upon your taste.
  3. Adjust seasonings.
  4. Cover and chill thoroughly in the refrigerator.
  5. Serve in champagne glasses or small bowls.
  6. Top with croutons and cucumber bits.

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