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Gazpacho

Time 20 minutes
Yields Makes about 1 1/2 quarts soup
Gazpacho
(Bob Chamberlin / Los Angeles Times)
1

In a large bowl, mix together the red onions, green bell pepper, English cucumber, tomatoes, garlic, salt, cayenne, tomato paste, white wine vinegar, olive oil, lemon juice, tomato juice and thyme. Cover and refrigerate overnight. The next day, remove the thyme and blend the soup in a blender until it is smooth; you will have about 1 1/2 quarts of soup. For a smoother texture, strain the soup; this will yield slightly less than 1 quart.


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