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Published: Tuesday, 8/20/2002

Georgio's Gazpacho

13/4 pounds ripe tomatoes, finely chopped

1 large cucumber, finely chopped

1 green bell pepper, finely chopped

2 cloves crushed garlic

1/8 cup white wine vinegar

1/3 cup olive oil

1 tablespoon tomato paste

2 1/2 cups water

Garnish: sour cream, fresh basil leaves, sliced cucumber

Peel, seed, and finely chop tomatoes. Mix together the chopped tomatoes, chopped cucumber, chopped green pepper, garlic, vinegar, oil and tomato paste, and season to taste. Cover and refrigerate for 2 to 3 hours.

Use 2 to 3 cups chilled water to thin the soup to your taste. Serve chilled with dollop of sour cream and a sprig of basil and a slice of cucumber.

Yield: 4 to 6 servings

Source: George Kamilaris, Georgio's Caf International

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