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Roasted Red Pepper & Tomato Gazpacho

Nutrition per serving    (USDA % daily values)
CAL
296
FAT
70%
CHOL
4%
SOD
3%

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Ingredients for 4 servings

1/4 cup fresh lemon juice (from 1 to 2 lemons); more to taste

3 large red bell peppers, halved lengthwise and seeded

Kosher salt and freshly ground black pepper

1/2 cup chopped mixed herbs, such as basil, chervil, parsley, thyme, marjoram, and tarragon

4 scallions (white and green parts), finely chopped

1/4 cup crumbled goat cheese (optional) or 1/3 cup cooked tiny shrimp or larger shrimp cut into bite-size pieces (optional)

2 cloves garlic, finely chopped

2 lb. ripe tomatoes (about 6 medium), peeled, seeded, and chopped (to yield about 3 cups)

1 cup peeled, seeded, very finely diced cucumber (from 1 small)

1/3 cup good-quality extra-virgin olive oil; more as needed

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