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Traditional Spanish Gazpacho

spanish gazpacho




10 medium ripe tomatoes
½ cucumber (about 3 inch piece)
½ red bell pepper
2 cloves garlic
2-3 tablespoons extra virgin olive oil
1/8 teaspoon cayenne (optional)


Suggested Garnishes
flaked Dulse or pieces of torn Dulse
2 tablespoons chopped green onion or chives
¼ cup chopped parsley
½ cup sliced cherry tomatoes
½ cup diced cucumbers
diced avocado
1-2 tablespoons ground flax or sesame seeds to be used as bread crumbs (optional)
A drizzle of olive oil. (optional)

Add all soup ingredients in the blender and blend until smooth. Let soup sit in the refrigerator for a few hours before garnishing and serving. Gazpacho is also better the next day.


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raw food recipe ebooks
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