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Summer Gazpacho Soup

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“This originally came from a "cooking Enthusiast" catalog and is great to make in the summer when there is an abundance of fresh tomatoes, cucumbers, and herbs.Add a little hot sauce if you like a spicier version. Serve with a crusty garlic bread for an easy light lunch or dinner”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. .Put 1/2 of the tomatoes and a handful of the diced cucumber aside.
  2. Add all remaining ingredients into pot and puree with an immersion blender. (Or use a blender or processor to puree).
  3. Stir in reserved tomatoes and cucumbers and season to taste with salt and pepper.
  4. Refrigerate for at least 2 hour before serving.
  5. If desired, soup can be thinned with canned tomato juice.

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