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Gazpacho Grande

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Gazpacho Grande

Jane Brody’s Good Food Book



1 large cucumber, peeled, halved lengthwise, and cored to remove seeds, divided.

2 large tomatoes, peeled, cored, and seeded, divided

1 green pepper, halved and seeded, divided

1 medium onion, peeled and halved, divided

1 pimento

3 cups tomato juice, divided

1/3 c. red wine vinegar

1 tbsp. olive oil

¼ tsp. hot pepper sauce (Tabasco)

¼ tsp. salt if desired

¼ tsp. freshly ground black pepper or more, to taste

3 to 4 garlic cloves, finely minced or crushed

Croutons for garnish (optional)


In a blender, combine half the cucumber, 1 tomato, half the green pepper, half the onion, the whole pimiento, and 1 cup of the tomato juice. Puree the ingredients at high speed.


Chop the remaining cucumber, tomato, green pepper and onion. Place the vegetables in a bowl, cover it and refrigerate it until serving time.


Pour the puree into a large serving bowl and add the remaining 2 cups tomato juice, the vinegar, oil, pepper sauce, salt, pepper and garlic. Refrigerate gazpacho, covered for at least 2 hours.


Just before serving the soup, add the reserved chopped vegetables to the puree mixture. Check the seasonings. Serve the gazpacho with croutons, if desired.


Per Serving (excluding unknown items): 65 Calories; 2g Fat (30.3% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 537mg Sodium. Exchanges: 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


1 cup = 1 pt.


Note: will last in refrigerator several days.


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