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Cold Gazpacho




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Cold Gazpacho

1 Green pepper, diced

4 Tomatoes, diced

1 Onion, diced

3 Garlic cloves, minced

3 c Water

1/4 c Wine

3 ts Lemon juice

1 Scallion, diced fine

Puree all ingredients, except scallion, in blender. Add a little more water if too spicy. Strain, discarding any vegetable pieces that did not puree fully. Chill overnight. Serve in chilled glasses or bowls with diced scallion floating on top. Serves 4.

From: Fred Peters.

 

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