Gazpacho with Roasted Peppers

From Cooking Light magazine, August 2002, as requested.

Ready In:
3hrs
Serves:
Units:

ingredients

directions

  • Combine first 4 ingredients in a food processor; add 3/4 cup cucumber.
  • Pulse 5 times or until coarsely pureed.
  • Combine the pureed tomato mixture, juice, and the next 6 ingredients (juice through black pepper); stir well.
  • Cover and refrigerate 3 hours or until chilled.
  • Sprinkle with 1/4 cup cucumber and parsley.
  • Yield: 4 servings (serving size: about 1 cup).
  • Note: Store soup in refrigerator up to 2 days.
  • Stir and sprinkle with parsley before serving.
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RECIPE MADE WITH LOVE BY

@sydsmama
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@sydsmama
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"From Cooking Light magazine, August 2002, as requested."
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  1. sydsmama
    From Cooking Light magazine, August 2002, as requested.
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