Yield: Yields 4 cups.
I like straining this soup so it’s absolutely smooth; if you’d rather not strain it, purée it more coarsely so the soup is chunky and tiny fibers aren’t an issue. This recipe was adapted from Carmen Perujo, a home cook from Seville, who says that gazpacho used to be served as the penultimate course of the midday meal, “just before the fruit, which was always our dessert.” Nowadays, it’s often served as an appetizer.
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I make this recipe regularly. I add a small amount of onion and cucumber to the blender and top with chopped cucumber. I also add some hot sauce to spice it up. I never strain it since I make it in the Vitamix and it is so smooth and creamy. It's great to make ahead and take camping!
This is a really wonderful delicious dish!
I like the taste of the soup.
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