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Gazpacho (Serves 12)

This mouth- watering Gazpacho is one of my favorite ways to enjoy late summer produce. It’s a delicious cold soup that literally bursts with flavor. Make-ahead cooks will be glad to know that this Gazpacho freezes very well.

1/2 pound day old French or Italian bread or
   hard rolls, cubed (2 quarts)
1 and 1/2 cups water
3 cups cubed cucumber, pared and seeded (2 large)
2 medium green peppers, seeded and cut up
3 cloves garlic, halved
4 teaspoons salt
1/4 cup olive oil
1/4 cup red wine vinegar
4 pounds fresh ripe tomatoes, peeled and quartered

Accompaniments: sliced pimiento-stuffed olives, diced cucumber, chopped green onions, deiced tomatoes, chopped green pepper, croutons, crisp crumbled bacon, sliced toasted almonds and/or chopped hard-cooked egg

1. Place bread in shallow dish; add water. Let bread soak,     stirring once.

2. In electric blender container or food processor work     bowl, place half of the cucumber, green pepper, garlic,     salt, oil and vinegar. Cover and blend or process until     smooth.

3. Pour into large bowl. Repeat procedure with remaining     half of the above ingredients.

4. Blend or process half of soaked bread and half of     tomatoes in blender or food processor; add to     vegetables in large bowl. Repeat procedure with     remaining half of bread and tomatoes.

5. Stir mixture to thoroughly combine.

6. Chill completely before serving. Serve in bowl with iced     cubes and top with your choice in accompaniments.


Nutritional information per serving:
131 calories, 3 grams protein, 6 grams fat, 18 grams carbohydrate, 3 grams fiber, 0 milligrams cholesterol, 835 milligrams sodium