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Gazpacho

Gazpacho puts whremains your garden good use. (Courtesy North American Olive Oil Association)

Gazpacho puts what remains in your garden to good use. (Courtesy North American Olive Oil Association)

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Updated: November 4, 2011 6:18PM



MAKES 10 SERVINGS

3 medium tomatoes, peeled, seeded and finely chopped

1 cup vegetable juice cocktail

1 cup finely chopped cucumber

½ cup beef broth

¾ cup chopped green pepper

¼ cup finely chopped onion

1 large garlic clove, minced

3 tablespoons olive oil

1 tablespoon balsamic vinegar

1 to 2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh dill

1 teaspoon salt

1 teaspoon Worcestershire sauce

½ teaspoon cumin

½ teaspoon chipotle-flavored or plain red pepper sauce

Grated lime peel (optional)

Cucumber slices (optional)

In large bowl, combine all ingredients; mix well. Cover and chill at least 2 hours to blend flavors. Garnish with grated lime peel or cucumber slices, if desired.

Note: For a smoother texture, blend ingredients in food processor or blender.

North American Olive Oil Association

Nutrition facts per serving: 56 calories, 4 g fat, 1 g saturated fat, 0 mg cholesterol, 4 g carbohydrates, 3 g sugars, 1 g protein, 308 mg sodium, 1 g fiber



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