The Pioneer Woman Tasty Kitchen
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Raspberry Gazpacho

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Level: Easy

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Description

Chilled Raspberry Gazpacho makes a delicious summertime lunch or dinner. Super easy to make and it’s at its best when served the following day.

Ingredients

  • 4  Medium Tomatoes On Vine, Roughly Chopped
  • ¼  Cucumber, Peeled, Roughly Chopped
  • ½  Red Sweet Pepper, Seeds Removed, Roughly Chopped
  • ½  Yellow Bell Pepper, Seeds Removed, Roughly Chopped
  • ¼  Sweet White Onion, Roughly Chopped
  • ½ cloves Garlic, Minced
  • 2 Tablespoons Cider Vinegar
  • ½ cups Water
  • 3 Tablespoons Olive Oil
  • ½ cups Crushed Bread, Without Crust
  • 1 cup Fresh Raspberries, Washed

Preparation

Transfer chopped vegetables into a blender or a food processor. Add minced garlic, cider vinegar, water and olive oil. Blend for a couple of seconds.

Add bread crumbs. Blend. Add raspberries and blend until smooth. If you like your gazpacho silky smooth, you can pass the soup through a sieve.

Raspberry Gazpacho can be served immediately, it is best kept in the refrigerator overnight.

Just before serving, chop a little bit of cucumber, onion, red sweet pepper and yellow bell pepper for garnish. You can also sprinkle croutons on top. Serve chilled.

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