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Sheila June Williamson Scott
Orange gazpacho
Cold soup with peppers red pepper, garlic, tomato and cucumber.
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Ingredients
Directions
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Remove the seeds and stem from the peppers and red pepper.
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Cut the peppers and pepper coarsely. Cut the tomatoes into pieces and the onion into quarters.
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Peel the cucumber and cut into pieces. Grind the pepper, red pepper, garlic, tomato, onion and cucumber in the blender.
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Cut the crusts from the bread. Soak the bread 10 sec. in the water and squeeze out. Add the vinegar and oil to the vegetables in the blender. Mele for another 30 seconds.
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Add a few tbsp water if the soup is too thick. Season with salt and pepper. Put in the refrigerator for at least 1 hour.
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Slice the parsley. Divide the soup over bowls or glasses. Garnish with the shrimps and parsley.
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Nutrition
210Calories
Sodium7% DV165mg
Fat26% DV17g
Protein10% DV5g
Carbs3% DV8g
Fiber8% DV2g
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