Recipe for Gazpacho, the Monday To Friday Way

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Yield:

Ingredients:

Amount	Ingredient
3 x	scallions cut large pieces
2 lrg	red bell peppers cored, seeded,
	and coarsely chopped
4 x	kirby cucumbers peeled, seeded,
	and coarsely chopped
1 x	garlic clove peeled
4 cup	tomato juice
2 tbl	olive oil
1 tbl	red wine vinegar - (to 2)
	Salt to taste
	Cayenne pepper to taste
1 cup	cubed day old French or Italian bread (optional)
	----------------- OPTIONAL GARNISH ----------------
	Sour cream
1 x	kirby cucumber peeled, seeded,
	and finely diced and mixed with

Instructions:

Instructions: In a food processor puree the scallions, bell peppers, cucumbers, garlic, tomato juice and olive oil. Add 1 to 2 tablespoons of vinegar and season to taste with salt and pepper.

If you find the mixture too thin, add the cubed dried bread and puree gain until thick enough for your taste.

Cover and refrigerate at least for 1 hour until serving time. Garnish with sour cream, cucumber and scallion.

This recipe yields 4 servings.

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