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Tomato-Basil Gazpacho

2/3/2014

 
Tomato-Basil Gazpacho

3 large tomatoes, peeled, seeded and chopped
1 cup chopped cucumber
½ green pepper, chopped
¼ cup finely chopped red onion
1 small clove garlic
¼ cup chopped parsley
3 tablespoons chopped fresh basil
¼ cup red wine vinegar
2 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon cayenne pepper
Black pepper to taste
1 8-ounce can organic tomato sauce

Combine all the gazpacho ingredients in a blender or processor bowl. Blend until smooth or process with on/off turns until blended but still chunky. Adjust seasonings and chill thoroughly before serving.

Croutons:  Toss 2 cups bread cubes with ¼ cup olive oil and ¼ teaspoon salt. Toast lightly in a 350F oven, tossing, until crisped and lightly browned.

Serves 6


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    Authors:

    Dr. Julia Wray

    Doctor of Chiropractic

    Rebecca Haines

    Certified Holistic Health Coach


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Cornerstone Chiropractic

​Family Wellness Center


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301 S. Columbus Street

​Alexandria, VA 22314


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703.836.2225

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