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Summer Vegetable Gazpacho

Nutrition per serving    (USDA % daily values)
CAL
408
FAT
26%
CHOL
13%
SOD
77%

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Ingredients for 6 servings

2 cups young balsamic vinegar

2 lb. ripe tomatoes

1 English (hothouse) cucumber

1 red onion

1 yellow bell pepper

1 red bell pepper

3 slices day-old sourdough french bread, crusts removed and torn

3 cups tomato juice

2 garlic cloves, minced

3 cups vegetable broth

2 Tbs. extra-virgin olive oil, plus more for garnish

1 Tbs. mild smoked Spanish paprika (pimentón de La Vera)

1 tsp. ground cumin

Coarse salt and freshly ground pepper, to taste

2 Tbs. finely shredded fresh cilantro

2 Tbs. finely shredded fresh mint

1 Tbs. finely chopped lemon zest

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