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Gazpacho Soup Put into blender and liquify: 2 14¹/2 OZ. cans of stewed tomatoes 1 cup clear beef stock or consommé 1 cup peeled, chopped and diced cucumber 1 tbsp. worcestershire sauce 1 cup seeded and chopped green pepper 6 drops of tabasco sauce 1 clove of garlic 6 twists of ground black pepper 2 tbsp. each of chives, parsley, from pepper mill basil and tarragon Salt to taste For garnish: 1 cup fresh tomato, peeled, seeded 1/2 cup seeded and finely diced green pepper and finely diced 1 cup of croutons (white bread toasted with 1/2 cup seeded and finely diced cucumber crust removed and then diced) Serve soup very cold. Pass garnish separately. Serves 6 people (makes about 11/2 quarts).

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    "ocrText": "Gazpacho Soup\nPut into blender and liquify:\n2 14¹/2 OZ. cans of stewed tomatoes\n1 cup clear beef stock or consommé\n1 cup peeled, chopped and diced cucumber\n1 tbsp. worcestershire sauce\n1 cup seeded and chopped green pepper\n6 drops of tabasco sauce\n1 clove of garlic\n6 twists of ground black pepper\n2 tbsp. each of chives, parsley,\nfrom pepper mill\nbasil and tarragon\nSalt to taste\nFor garnish:\n1 cup fresh tomato, peeled, seeded\n1/2 cup seeded and finely diced green pepper\nand finely diced\n1 cup of croutons (white bread toasted with\n1/2 cup seeded and finely diced cucumber\ncrust removed and then diced)\nServe soup very cold. Pass garnish separately. Serves 6 people (makes about 11/2 quarts)."
}