Manuscript Cookbook 207

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Gazpacho soup

stewed tomatoes grated carrots zuchanni or cucumber onion cubed celery bell pepper 2 T oil olive for 2 cups veg. 1 tea vinegar for each 1 T oil garlic cloves (pressed) or powder Parsley for garnish

Lonnies recipe 1984

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Gazpacho Soup

3 tomatoes, skinned & seeded 2 garlic cloves 1 green pepper seeded & quartered 1 carrot - sliced 1 onion - quartered 1/2 cup lemon juice 1 cucumber, peeled & sliced 2 T chopped chives 2 lge sprigs parsley fresh basil to taste 1/4 cup olive oil salt 3 cups chilled chicken or veg. broth croutons or sunflower seeds

Blend all ingred - except croutons or sunflower seeds in blender until smooth. Chill well - Garnish with croutons - seeds & parsley.

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