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Kitchen Notebook

June 28, 2016

Tomato Cucumber Gazpacho

10 Mins

Serves 4 

 

Ingredients: 

 

  • 1 large Tomato
  • 2 Peppers
  • 1  Cucumber
  • 1 Onion
  • 2 Cloves Garlic
  • 2 Tbsp Lemon Juice
  • 3 Tbsp Olive Oil
  • Salt & Pepper

 

Almost more a drink than a soup, the time for this classic Spanish appetizer is now--before summer comes to an end. It can be made fresh; or in advance and kept in the fridge for up to 3 days.

 

Cut tomato, cucumber, peppers, onion and garlic into small chunks and place in a blender. Pulse with ½  cup of water and 2 Tbsp. lemon juice, until smooth. Strain through a sieve in small amounts; then stir in 3 Tbsp. olive oil and season with salt and pepper, to taste. Serve chilled in bowls or in tumblers.


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10 Mins Avocado Cherries Cherry Cucumber Gazpacho Soup Spring Tomato Veg


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