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From, an easy and delicious recipe for making the traditional Spanish cold soup, gazpacho,


1 red bell pepper
1 green bell pepper
1 cucumber
1 red onion
4 plum tomatoes
3 garlic cloves, minced
23 oz. tomato juice
1/4 cup white wine vinegar
Juice of 1 lime
3/4 cup extra-virgin olive oil
1/2  tbsp. salt
1 tsp. pepper
French bread pieces
Fresh basil leaves for garnish
A food processor (optional)


Rough-chop the peppers, cucumber, red onion, and tomatoes. Then feed the vegetables through the food processor and pulse it until the vegetables are coarsely chopped. Avoid over-processing.

Transfer the vegetables to the large bowl and add the minced garlic, tomato juice, vinegar, lime juice, ¼ cup of the olive oil, salt, and pepper. Mix well and then refrigerate for at least 3 and up to 24 hours.

Tip: The longer the gazpacho sits, the more the flavor develops, so make the soup a day in advance for best results.

Heat the remaining olive oil in a medium skillet over medium heat until it's hot but not smoking. Then add the bread and toss for 6 to 8 minutes, until it's golden. Then, with a slotted spoon, remove the croutons to a paper-towel-lined plate and season them with salt and pepper.

Divide the gazpacho into bowls, top it with the bread, and garnish it with basil.

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