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Soups page 3 Ernest Samuel Llime
GAZPACHO ANDALUZ  
2 garlic cloves 
1 small onion 
1 small bell pepper 
1 small cucumber 
3 tomatoes (or enough to top off the blender) 
1 t - salt 
1 t - cumin 

1/2 cup EVOO 
1/4 cup vinegar 
1 cup water 

 

Blend everything for a few minutes (In Blender), until 
everything has been well mixed up. 
Some cooks like to strain this soup and serve it over ice.
We prefer it thick and sometimes, might even add some moist 
French bread to the mix, to thicken it up even more. 
As usual, play with the quantities until you got them just 
the way you like. 

Bon Appetit! 

 

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