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Posted by on Aug 9, 2007 in International Soups, Vegetable Soups | 0 comments

Mexican Gaspacho- Chilled Mexican Soup

Serves 6

• 2 large tomatoes, chopped
• 1 large green or red bell pepper, chopped
• 1 clove garlic, minced
• 2 tbsp chili peppers, chopped
• 1 cup peeled, seeded, diced cucumber
• 1 thinly sliced Spanish onion
• 2 scallions, cut into 1-inch pieces
• 1 tsp dried dill
• 2 tbsp fresh cilantro, chopped
• 3 tbsp lime juice
• 1 cup vegetable juice
• 2 cups water
• salt and fresh ground pepper to taste
1. Place all chopped, sliced and diced vegetables into a large bowl. Add dill and cilantro. Stir in lime juice, vegetable juice and water.
2. Chill for 4 to 6 hours or over night.
3. Serve cold.

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