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Gazpacho (Mexican Chilled Vegetable Soup) Recipe
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Ingredients
1 peeled cucumber, diced into 1/4 inch cubes (reserve 1/3) (large)
1 red pepper, diced into 1/4 inch cubes (reserve 1/3) (small)
7 ripe Roma tomatoes, or 4 large fresh ripe tomatoes, diced (reserve 1/2)
2 tablespoons extra virgin olive oil
1 teaspoon Salt
1 tablespoon fresh lemon juice
2 teaspoons honey
1/2 teaspoon dried dill
1/4 teaspoon cayenne pepper
2 cups tomato juice
2 tablespoons chopped fresh cilantro or parsley, as garnish
Directions
Blend all the ingredients (except those that are reserved and the garnish) in a blender or food processor until they are nearly smooth. Empty the contents into a large bowl. Add the reserved ingredients and mix well. Refrigerate for at least two hours. Serve garnished with fresh cilantro in chilled bowls.
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