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Title: Minty Gazpacho
Yield: 8 Servings

Ingredients

      3    large, ripe tomatoes; diced
           -(3-1/2 cups)
      1    English cucumber; diced
      1 lg green bell pepper; diced
      3    celery stalks; diced
      1 lg red onion; diced
      1 bn green onions; diced
      3    cloves garlic; minced
  1 1/2 c  minced parsley
      3 c  minced fresh mint
    1/2 c  white wine vinegar
    1/2 c  extra virgin olive oil
      5 c  tomato juice
      1 ts salt
    1/2 ts freshly ground pepper

Instructions

In a 4-quart serving bowl, stir together all ingredients. Let mixture
marinate in refrigerator for 1 to 24 hours. Serve chilled, but not
ice-cold.

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NOTES : This version of a refreshing summer favorite is loaded with fresh
mint and tangy tomatoes. To turn this soup into a main course, serve it
with grilled tiger prawns--colorful freshwater shellfish with distinctive
dark stripes across their tails. (If these prawns are unavailable, any
prawns can be substituted.)
Nutr. Assoc. : 3873 3010 0 0 0 0 0 2682 3383 0 0 0 0 3370

Preparation Time: 1:00

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