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Teresa Barrenechea of New York City's Marichu makes this chunky version of Spain's most popular soup. If you prefer a smoother variety, puree it and pass it through a food mill or coarse sieve—it will be easier to pour out of a thermos. Plus:  More Soup Recipes and Tips 

Teresa Barrenechea
May 1999

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender or food processor, combine the tomatoes, cucumber, bell pepper, garlic, water, oil and vinegar and process until coarsely pureed. Season with salt and refrigerate until chilled. Serve with hot sauce.

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Make Ahead

The gazpacho can be refrigerated overnight.

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