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    Gazpacho

    2 cups tomato juice
    1 tablespoon red wine vinegar
    1 tablespoon lemon juice
    1 tablespoon olive oil
    1 tablespoon McCormick Instant Minced Onion
    1 teaspoon McCormick Freeze-Dried Chives
    1/2 teaspoon McCormick California Style Garlic Salt
    1/4 teaspoon McCormick Parsley Flakes
    1/8 teaspoon McCormick Marjoram Leaves
    1 cucumber, peeled
    1 green bell pepper
    1 ripe tomato, seeded
    1 cup croutons to serve


    Place tomato juice, vinegar, lemon juice, oil, and seasonings in food processor and process 5 seconds.

    Set aside 1/4 cucumber and 1/2 green bell pepper. Cut remaining 3/4 cucumber, 1/2 green bell pepper, and tomato into chunks. Add to food processor and process 10 seconds. Scrape down and process 5 seconds. Pour into large bowl.

    Coarsely chop reserved 1/4 cucumber and 1/2 green bell pepper. Sprinkle over Gazpacho, cover, and refrigerate at least 2 hours or until ready to serve. Serve chilled garnished with croutons.

    NOTE: Great to take for a picnic in a thermos or plastic bowl with lid.

    Makes 8 servings, 1/2 cup each

    This recipe created by McCormick, Inc.

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