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“From Bittman Takes on America's Chefs I've been planning to make this forever(well a couple of months now), getting tired of the cookbook sitting on the coffee table so am posting this to clear up some of my clutter.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the tomatoes, cucumber, bread, oil, vinegar, and garlic with 1 cup water in a blender; process until smooth. If the gazpacho seems too thick, thin with additional water.
  2. Taste and add salt and black pepper as necessary. Serve immediately (or refrigerate and serve within a couple of hours. Drizzle with additional olive oil.

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