Crunchy cucumbers, yellow and red peppers, and loads of tomatoes combine to form this traditional Spanish soup. Serve this Summer-Garden Gazpacho cold for a light refreshing lunch, or with a simple green salad for a filling dinner.
Health JULY 2005
1. Combine all ingredients except basil in a large bowl; cover and refrigerate for at least 30 minutes or up to 24 hours before serving.
2. Ladle the gazpacho into soup bowls; top with basil.
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