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Garden Gazpacho

Yields1 Serving

Tantillo Recipes

For The Gazpacho
 2 lb Plum Tomatoes (peeled, seeded, and chopped)
 1 Cup Tomato Puree
 1/2 Seedless Cucumber (peeled, seeded, and chopped)
 1 Red Pepper (roasted, peeled, seeded)
 1 Medium Red Onion Chopped
 2 cloves garlic
 1/4 Cup Tantillo California Extra Virgin Olive Oil
 1 Cup Cold Water
 1/2 cup Cubed Stale Bread (Crust Removed)
 2 Tbls Sherry Vinegar
 2 Tbls Diced Chipotle Peppers
 Salt and Black pepper to taste
For The Garnish
 1/2 Seedless Cucumber (peeled, seeded, and diced fine)
 1 Plum tomato (diced fine)
 1/4 Cup Red Onion (diced fine)
 1 Red Pepper (diced fine)
 1/4 Cup Celery (diced fine)
 2 Tbls Tantillo California Extra Virgin Olive Oil
 Salt and Black Pepper to taste
1

Puree all the soup ingredients together in small batches till smooth, whisk together well and chill 4 hrs or overnight.

2

Check seasoning of the soup.

3

Mix all the ingredients for the garnish together (except for the Tantillo California Extra Virgin Olive Oil) and let sit 15 mins. then drain liquid.

4

Place 1/2 cup vegetable garnish in center of bowl and ladle gazpacho around it.

5

Drizzle Tantillo California Extra Virgin Olive Oil on top of vegetables and soup then serve.

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