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Gazpacho IV

Submitted by: NANCED35 
Home Town: Anniston, Alabama, USA
Living In: Brunswick, Georgia, USA
A wonderful cold summer soup, great with tortilla chips, crackers, or crusty bread. Can be used as a salsa if thickened. 
Photo of: Gazpacho a la Mrs. Landesman

Gazpacho a la Mrs. Landesman

Submitted by: Simone 
Home Town: Silver Spring, Maryland, USA
Living In: Tel Aviv, Mehoz Tel-Aviv, Israel
I often find that most gazpacho is a little too acidic or that I only want a couple of spoonfuls. This recipe (which I got from my friend's mother) is AWESOME. It's not too acidic at all and is so wonderfully light and healthy. 
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Gazpacho I

Submitted by: Michelle Chen 
This spicy soup is eaten cold. Serve it with crusty peasant bread for a light summer meal. 
Photo of: Gazpacho Andaluz

Gazpacho Andaluz

Submitted by: Aubrey 
Direct from Spain, this recipe is simple and delicious. For this recipe it is convenient to have a hand mixer with chopping blades, a food processor, or a blender. This gazpacho can be garnished with minced vegetables and parsley, or with a little crushed ice. 
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Dill Gazpacho

Submitted by: Amy 
This refreshing soup originates from Spain and is served ice cold. The base of the soup is made with fresh tomatoes, cucumber and peppers. For a smoother soup, puree more than half of the vegetables. If you prefer it chunky - don't puree them at all. It's even better if you can leave this soup overnight to allow the flavors to develop. 
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Photo of: Mr. Yo's Gazpacho

Mr. Yo's Gazpacho

Submitted by: MR. YO 
Living In: Rutledge, Pennsylvania, USA
Cauliflower florets bring an extra crunch to this spicy gazpacho soup. Top each serving with sesame oil and croutons for a flavorful bite. 
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Photo of: Tomato and Almond Gazpacho

Tomato and Almond Gazpacho

Submitted by: Dannon® Oikos® 
Juicy, vine-ripened tomatoes, cucumbers, tomato juice and a touch of sherry vinegar make a delicious summer gazpacho, and Greek-style yogurt adds a tangy creaminess. 
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Gazpacho

Submitted by: Kara 
Tomatoes, onion, bell pepper, cucumber and garlic are pureed with lemon juice, red wine vinegar and tarragon and chilled for a refreshing cold soup. 
Photo of: Quick Classic Gazpacho

Quick Classic Gazpacho

Submitted by: USA WEEKEND columnist Pam Anderson 
For the ultimate gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes. So what if you don't have time to fuss with fresh tomatoes? I've found the canned variety makes a fine substitute. Another advantage: Fresh tomatoes start to deteriorate as soon as the soup is refrigerated, but canned tomatoes are unaffected by the chill. 
Photo of: Gazpacho II

Gazpacho II

Submitted by: Leia 
A delicious cold soup, perfect for spring and summer! 
 
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