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Summer Soup “Gazpacho” (Stage 2)

Try this nice summer soup on a hot day. Serves: 4

INGREDIENTS:
  • - 2 pounds fresh tomatoes
  • - 3 cloves garlic
  • - ½ onion (3 oz)
  • - 1 red bell pepper (7 oz)
  • - 1/3 c green bell pepper
  • - 1 peeled cucumber (10 oz)
  • - 1 tbsp olive or canola oil
  • - 3 tbsp vinegar
  • - ¼-1/2 c water (depending on desired thickness), cold
  • - ¼ tsp salt
  • - ¼ tsp pepper (optional)

1. Save small amounts of all veggies for decoration, set aside.
2. In a large bowl, mix all ingredients. Add to a food processer and ad very cold water. Process on high until smooth consistency.
3. Refrigerate at least 2 hours.
4. Serve with a sprinkle of the veggies set aside for garnish.

Calories 110; Carbohydrates 19g; Fat 4.5g; Fiber 5g; Protein 3g; Sodium 170mg

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