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Gazpacho

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    BEEF BOURGUIGNON RECIPE2lbs of grass fed braising beef cut into chunks (Beef Chuck)2 onions cut into quarters4 carrots, sliced roughly1 leek sliced into ½ pieces4oz bacon lardons5 red Lasoda potatoes (blanched in boiling water until fork tender- cool and cut into quarters)2oz of butter3 tablespoons oil1 tablespoon garlic1 tablespoon of tomato pastebouquet garni1 bottle of red wine10 cups of beef stock10oz of blue oyster mushrooms (Roasted with Olive Oil, Salt and Pepper to taste)Method:Heat b...
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Makes 6 servings.

- 6 large Florida tomatoes
- 1 large cucumber, peeled, seeded and finely chopped
- 1 large green bell pepper, finely chopped
- 1 medium-size red onion, minced
- 3 tbs. red wine vinegar juice of 1/2 lemon 2 tbs. olive oil - 2 to 3 tbs. chopped fresh parsley to taste
- 2 tbs. chopped fresh basil or 2 tsp. dried salt and freshly ground pepper to taste
- Tabasco sauce to taste
- Herb croutons (optional)

Peel the tomatoes by submerging them in boiling water for 15 seconds. Remove to a colander and rinse under cold water. The skins should slip right off. Core the tomatoes and gently squeeze out the seeds. Chop half of them coarsely and puree the other half in a food processor. Combine the puree and shopped tomatoes in a large mixing bowl. Blend the remaining ingredients, except the herb croutons, with the tomatoes. Cover and refrigerate for several hours before serving. Serve chilled; garnish with herb croutons.


If you would like a thinner version or need to stretch it, add up to 2 cups tomato juice. For a seafood variation, add a small can of minced clams and their juice.

Nutritional Analysis Per Serving: 148 calories, 2 g protein, 5 g fat, 14 g carbohydrate, 20 mg sodium.
 

Courtesy of www.5aday.com

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