Red Gazpacho

chilled tomato soup: a tried and true recipe

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2 lbs chopped fresh tomatoes with juices
1 red bell pepper, chopped
2 teaspoons sugar or agave syrup
1/4 teaspoon ground cumin
4 tablespoons cider vinegar or red wine vinegar
2 tablespoons extra virgin olive oil
1 cup cold water
1 small cucumber, chopped
1/2 small onion, chopped (green onions can be substituted)
salt to taste

garnish: finely chopped tomato, cucumber, red pepper, & croutons

Combine ingredients except garnish into blender or food processor and puree. Adjust vinegar & salt to taste. Refrigerate overnight or as long as possible; garnish just before serving. (adapted from the book The Best of Spain by Alicia Saacs.)        – 4SFC member

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