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Querencia | Aug 14, 202012:50 AM     44

It's gazpacho season. The easy way: process in Cuisinart (separately) 1 mostly peeled cucumber, 1 medium onion, 1 green pepper, and 4 large tomatoes (peel them first, see below). Don't completely puree anything---chop it coarsely to your own taste. Add all the processed vegetables to a 46-oz can or bottle of tomato juice. Season with salt to taste, 1 tsp cumin, 1 tsp garlic powder, and 4 tablespoons each olive oil and vinegar. Keep tasting and adjust season to where you like it. This will give you a huge jug of gazpacho to keep in the refrigerator for a week. (To peel tomatoes easily pour boiling water over them and let them set for 2 minutes. The peeling will strip right off.)

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