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2 large ripe tomatoes (cored and roughly chopped)

1 medium cucumber (peeled and cut into chunks)

1/2 green bell pepper (cored, seeded and roughly chopped)

1 garlic clove  (peeled)

juice of 1/2 lemon

1 tablespoon red wine or sherry vinegar

2 teaspoons kosher salt

 1/4 cup extra virgin olive oil

1/2 cup water  



Place all of the ingredients in a blender and blend until the mixture becomes a smooth, thick puree.    

Put in the refrigerator and chill for at least 1/2 hour.  Ladle the chilled soup into bowls and garnish with some chopped herbs ( parsley, cilantro or chervil), olive oil and fresh cracked black pepper.   If you want some more texture to the soup, feel free to add some finely chopped cucumbers and sliced cherry tomatoes.  Croutons are also nice to add just before serving. 

i like to serve gazpacho with some toasted bread.    

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