Serves: 5
Total Calories: 87
Yield: 6 cups
In processor or blender, purée tomatoes, bell pepper, cucumber, onion, and garlic. Blend in vinegar, oil, salt, and bread crumbs in batches. Transfer to a bowl, thin it to desired consistency with ice eater. Chill covered.
Garnish with minced onion, bell pepper, cucumber, and a dollop of sour cream with black olive curls. Yum!
This Zesty Gazpacho recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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