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Main dishes

Summer Gazpacho

Summer Gazpacho recipe
photo by:kraft
15 min
1 hr 15 min
8 servings, 1 cup each
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What You Need

cups  finely chopped peeled tomatoes, divided
cup  finely chopped onion, divided
cup  finely chopped peeled cucumber, divided
cup  finely chopped red pepper, divided
can  (46 oz.) tomato juice
cup  KRAFT Lite House Italian Dressing
slices   day-old bread, torn into small pieces

Make It

RESERVE 1/2 cup each of the tomatoes, onion, cucumber and red pepper in separate small serving bowls. Cover and refrigerate until ready to use.

PLACE tomato juice, dressing and bread in blender or food processor container. Add remaining 1-1/2 cups tomatoes and 1/2 cup each onion, cucumbers and red pepper; cover. Blend until smooth. Pour into bowl; cover.

REFRIGERATE at least 1 hour. Serve topped with reserved vegetables as desired.

Kraft Kitchens Tips

Special Extra
Chopped peeled avocados, croutons and/or chopped seeded jalapeno peppers can also be used as garnishes for the gazpacho.
How to Skin Tomatoes
Skin tomatoes easily by spearing them with a fork and holding over a gas flame until the skin splits, then simply peel the skin away.
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