Organic Farmers’ Market Gazpacho - alive magazine
Garnish with fresh intention. Consider topping each bowl with a fine dice of red and yellow pepper, red onion, cucumber, and halved heirloom cherry tomatoes.
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Ingredients
- 3 large red peppers, seeded
- 1 medium English cucumber, seeded and peeled
- 3 cloves garlic, peeled, cut in half (centre removed)
- 4 cups (1 L) plum tomatoes, canned, pureed and strained (no seeds)
- 1 medium red onion, peeled
- 1/2 cup (125 mL) extra-virgin olive oil
- 1/2 cup (125 mL) red wine vinegar
- 1 cup (250) fresh bread
- Salt
- pepper
- 1 Tbsp (15 mL) Tabasco
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