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Source: 99% Fat-Free, Healthy Cooking

White Gazpacho
Add color by using red or yellow peppers.
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Serves: 4
Prep Time: 45 minutes
Cook Time: . minutes
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10 ounces (1) cucumber
5 ounces (1 small) green bell pepper
1 ounce (1 small stalk) celery
2 cloves garlic
1/2 cup white onion, chopped
2 slices light oatmeal bread
1 3/4 cups vegetable stock
1/8 cup tarragon white wine vinegar
salt, to taste
2 tablespoons fresh cilantro, chopped, for garnish

Peel the cucumber, cut it in half lengthwise, and scrape out the seeds with the tip of a spoon. Cut each half crosswise into 4 pieces. Reserve 2 pieces for garnish. Trim the bell pepper and cut it into 8 chunks. Reserve 2 pieces for garnish. Cut the celery crosswise into 4 pieces. Peel the garlic.

In a food processor, combine the celery, onion, and all but the reserved pieces of cucumber and bell pepper. Press in the garlic.

Moisten the bread lightly with tap water, squeeze it dry, tear it into chunks, and add it to the mixture in the food processor. Add the vegetable stock and vinegar. Process for about 1 minute to a chunky puree. Season with salt.

Transfer to a bowl, cover and refrigerate until ready to serve.

Chop the reserved cucumber and bell pepper for garnish.

Serve about 3/4 cup soup in each of 4 bowls. Garnish with the chopped cilantro, cucumber, and bell pepper.

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