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Spicy Gazpacho. By John Reiley

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Serve cold.

Ingredients You'll Need

1. Qtr cup EVOO
2. 8 cloves garlic – chopped
3. 2 teaspoons oregano
4. 6 oz can tomato paste
5. 2 tablespoons balsamic vinegar
6. 1 qt low sodium chicken stock
7. 1.5 lbs vine ripened tomatoes
8. 1 cup chopped cucumber
9. ½ cup chopped red onion
10. 1 cup bell pepper chopped
11. 1 small jalepeno seeded and chopped
12. 1 lime
13. 2 teaspoons worcestershire sauce
14. Salt
15. Pepper
16. Red pepper flakes


Saute EVOO, garlic, oregano, and tomato paste over medium heat until blended. Add in vinegar and chicken stock. Bring to a boil then remove and cool.
In a separate bowl, add remaining vegetables, juice of lime, salt, pepper, and pepper flakes. Tomatoes must be peeled, cored, and seeded. Add juice from tomatoes to bowl. Mix thoroughly. Remove ¾ of vegetables and pure’ in food processor. Return to bowl and add tomato paste mix from step one. Add salt and pepper to taste. Put in refrigerator for at least 2 hours.

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