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Tomato and Pepper Gazpacho with Sherry


Tomato and Pepper Gazpacho with Sherry Recipe

Ingredients:
  • 2 1/2 pounds plum tomatoes, quartered
  • 1/2 English hothouse cucumber (about 1/2 pound), peeled, thickly sliced
  • 1/2 large red bell pepper, seeded, cut into 4 strips
  • 1/2 large orange bell pepper, seeded, cut into 4 strips
  • 1/2 cup extra-virgin olive oil (preferably Spanish)
  • 1/3 cup medium-dry Sherry (such as Dry Sack or oloroso)
  • 2 1/2 tablespoons Sherry wine vinegar
  • 2 large garlic cloves, halved
  • Fine sea salt
  • 3 1-inch-thick slices country bread, crusts removed
  • 6 tablespoons extra-virgin olive oil (preferably Spanish), divided
  • 1/2 English hothouse cucumber, scrubbed
  • 18 cherry tomatoes
  • Chopped fresh chives
Directions:
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Rank

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