Simple gazpacho
Vegetable soup
Spanish cuisine
This recipe comes from a family friend who is a chef in Asturias Spain. The most important part is the preparation of the tomatoes - no short cuts! When blending the ingredients you can save 1/3 to give it texture, but I like to blend everything together. In the states, I prefer to use heirloom tomatoes; I am currently in Chile and use a variety called filete.
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