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Kerri Jaggers
Gazpacho with grilled peppers
Cold Spanish vegetable soup with grilled peppers.
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Ingredients
Directions
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Cut thick slices of the bread and remove the crust. Put the bread in a bowl. Slice the garlic and add it with the cumin and oil.
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Peel the cucumber, cut into 4 cm pieces and put in the blender (for a nice soup) or the food processor (for a coarser soup).
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Cut the green pepper into cubes and cut the onion.
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Add half of the green pepper, half of the onion, the tomato frito and the grilled peppers with water.
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Purge for about 2 minutes to a liquid mass. Add the vinegar and the bread and puree for 1 min. Dilute the soup with a little water if necessary.
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Season with tabasco and salt. Allow the soup to cool in the refrigerator for at least 1 hour.
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Serve the soup with the rest of the bread, the green pepper and the onion in containers.
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Nutrition
580Calories
Sodium0% DV1.975mg
Fat29% DV19g
Protein30% DV15g
Carbs28% DV83g
Fiber28% DV7g
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