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Roasted Garlic Gazpacho
Ingredients
  • 8 garlic cloves, unpeeled
  • 4 large vine-ripened tomatoes, cored and cut into 1-inch chunks
  • 2 red bell peppers, cored, seeded and cut into 1-inch chunks
  • 1 English or hothouse cucumber, halved, seeded and cut into 1-inch chunks (do not peel)
  • 5 cups tomato juice, such as Campbells's (not the low sodium)
  • ¼ cup extra virgin olive oil, best quality such as Colavita or Lucini
  • ¼ cup red wine vinegar, best quality such as Pompeian Gourmet
  • 1½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon Tabasco (optional)
Steps
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