Summer Garden Vegetable Gazpacho

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Washington Post

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Ingredients

1 1/2 cups peeled, seeded and coarsely chopped cucumber, preferably European cucumber

1 1/2 cups seeded and coarsely chopped tomatoes, preferably very ripe

3/4 cup seeded and coarsely chopped green bell pepper

3/4 cup coarsely chopped red onion

1/4 cup coarsely chopped sweet Vidalia or Maui onion

1 stemmed and seeded jalapeño pepper, chopped (optional)

1 teaspoon minced garlic

1 tablespoon extra-virgin olive oil

Salt

Freshly ground black pepper

Cayenne pepper

Several sprigs of thyme (for the consomme version only)

1/4 cup tomato paste (for the pureed version only)

1 cup peeled, seeded and very finely diced cucumber (cut into 1/4-inch dice or smaller)

1 cup seeded and very finely diced green bell pepper

1 cup seeded and very finely diced tomato

1 cup very finely diced red onion

1 cup finely chopped chives

1 tablespoon thyme leaves

1 tablespoon white vinegar

1 tablespoon freshly squeezed lemon juice

8 sprigs chervil leaves (optional)

1 teaspoon balsamic vinegar

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