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5 ripe tomatoes peeled 1 clove garlic 1 medium onion chopped 1 can beef consommé 2 Tablespoons olive oil 1 ½ Tablespoons red wine vinegar 2 Tablespoons fresh parsley chopped
This must have been for company only even though it was a very easy recipe. I can't imagine any kid wanting to eat this, cold soup! When I mentioned it to my Aunt Barbara that I had just made it she immediately chimed in Ooo I loved your moms Gazpacho. Now is the time of year to try this simple recipe to use up all those tomatoes in your garden. It was delicious the first day but the second day all the flavors had melded together making it even more flavorful. Peeling the tomatoes is not the easiest task but once I figured out how long to keep them in the boiling water I had no trouble. You usually think of this as a summer soup but fall is the perfect time to use up all those last of the season tomatoes.