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Gazpacho Soup

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4 ea              Tomatoes, peeled and seeded

4 ea              Cucumbers, peeled and seeded (long way)

1 cup             Onion, small

1-1/2 cup         Water - filtered

4 cups                  Tomato Juice - Campbell's    

3 TBL             EVOO - Extra Virgin Olive Oil

2/3 cup           Red Wine Vinegar - "Regina" Brand

2 tsp.                  Garlic, minced

1 TBL                   Oregano, Mexican whole "dry buds"

1 tsp.                  Ground Cumin

2 TBL                   L&P Worchester Sauce

                  Kosher Salt and Hot Sauce to taste

1 ea.             Avocado, diced small

1/4 cup           Chives, chopped fine

Step 1 - Place tomatoes, cucumbers and onions in Cuisinart using 1/8th julienne blade into a large bowl. 

Step 2 - Add water, 2 cups tomato juice, olive oil, red wine vinegar, garlic, oregano and dry cumin.  Place in refrigerator and let stand for 12 hours.

Step 3 - Take out of the refrigerator and add in the remaining 2 cups tomato juice.  Add in the L&P and season with hot sauce and salt to taste.

To serve - Ladle into soup bowl and garnish on top with diced avocado and chives.

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