Tomato and Orange Gazpacho | Let's Cook
Last updated 7/16/2021 at 9:49am
Summer makes gazpacho an even more satisfying treat. When I make this, I happily eat it for lunch and dinner for a few days! You can eat it right away hot, and heat it up, but I think it's best served cool!
Serves 6 to 8
• Splash of olive oil
• 1 large onion, diced
• 1 fennel bulb, diced
• 1 carrot, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• ¼ tsp dried thyme
• ¼ tsp salt
• ¼ tsp pepper
• Crushed red pepper to taste
• 4 strips of orange peel
• 1 28-oz can of crushed tomatoes
• 2 cups broth (chicken or vegetable)
• 1/2 cup...
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