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This fresh, garlicky rosy red chilled soup is a favorite of the Andalucían people on the hot southern coast of Spain, where cooks are apt to purée their gazpacho and sip it from a drinking glass on the hottest of nights. Bring your batch to a picnic in a plastic thermos or Tupperware jug and serve it as a shooter—just a sip or two—or in a pretty plastic mug as a first course.
By: Emily Betz Tyra
Photographer: Todd Zawistowski
- 6 large tomatoes, peeled and seeded
- 1 small cucumber, peeled, seeded and chopped
- 1/2 yellow pepper, chopped
- 1/2 red pepper, chopped
- 1 small Vidalia onion, chopped
- 2 cloves garlic, chopped
- 1 piece of French bread, soaked in a
- bit of water
- 1 cup tomato juice
- 2 tablespoons red wine vinegar
- 2 tablespoons good-quality olive oil
- Salt and pepper to taste
Place tomatoes, yellow pepper, red pepper, onion and garlic in a blender and add French bread after squeezing out excess water (the bread gives the soup its body). Add tomato juice. Blend briefly or until soup is a thick purée. Pour mixture into a portable pitcher; add vinegar, olive oil and a dash of salt and pepper and stir well.
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