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My favorite Gazpacho recipe


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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

Josephina Anguas’ Gazpacho recipe, from now-closed Pampiona restaurant in Harvard Square. Bright red soup, use green pepper only for garnish otherwise the pepper turns the soup brown. Phyllis Beck.


Ingredients You'll Need

1 large can (32 oz) tomatoes
½ cup bread crumbs
1/3 cup olive oil
¼ cup red wine vinegar
1 very large cucumber, peeled
1 med. onion, peeled and quartered
1 large clove garlic
1 tbsp. salt
Garnish: green pepper, chopped


Directions

Place all ingredients in food processor and blend.


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