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Gazpacho Recipe

Nutrition per serving    (USDA % daily values)
CAL
1209
FAT
331%
CHOL
18%
SOD
366%

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Ingredients for 3 servings

1/4 cup yellow bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice

1/4 cup red onion, peeled, trimmed, and cut into 1/4 inch dice

6 to 8 wedges lime

1/2 teaspoon freshly ground black pepper

Freshly ground black pepper

1/2-cup fresh flat-leaf parsley leaves

2 pounds, about 10 roma tomatoes, cored and chopped

2 tablespoons kosher salt

3 ripe avocados, peeled, seeded, and cut into 1/2 inch dice

2 cups tomato juice

1 cup minced fresh cilantro leaves

12 to 16 large shrimp, peeled, deveined, butterflied, poached, and chilled

1/4 cup fresh lime juice

6 to 8 sprigs fresh cilantro

3 tablespoons sugar

1 English cucumber, peeled, seeded, and chopped

1/4 cup red bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice

1 tablespoon tomato paste

1 cup extra-virgin olive oil

1/2 cup red and yellow pear tomatoes, coarsely chopped

Kosher salt

1/2 cup water

1/4 cup sherry wine vinegar

1 teaspoon sweet paprika

1/2 to 1 teaspoon cayenne pepper

2 medium celery stalks, chopped

1/2 red bell pepper, cored, seeded, and chopped

1/4 cup cucumber, peeled, seeded, and cut into 1/4 inch dice

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