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<p>A bit of a twist on the fresh summer soup, Gazpacho. Take a trip to the Greek isles.</p>Source: Food Network (Entered by Lara Rasmussen Anderson)
Step by Step Instructions
- Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large mixing bowl.
- Place the peppers, red onion, cucumbers, tomatoes, and olives separately in the food processor and process until very coarsely chopped. Add to the mixing bowl.
- Add the tomato puree, salt, and pepper and stir well. Taste for seasoning, cover, and refrigerate for at least 3 hours. Serve cold.
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