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Gazpacho Andaluz

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Gazpacho Andaluz

6 thin slices bread, diced 3 very ripe tomatoes, chopped 1 cucumber, chopped 4 tbsp. olive oil 2 c. water 2 tbsp. wine vinegar 2 tsp. salt 2 cloves garlic, mashed with cumin

Let soak 1 hour, then puree 15 seconds in blender. Chill 1/2 hour.

In separate small dishes, put: 1 lg. tomato, diced 1 sm. cucumber, diced 2 slices bread, diced

Serve Gazpacho; let guests help themselves to garnishes - to be sprinkled on soup.

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