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Mike Cisternino - Tavern at the Park
Soups & SidesSummer
10 each Beefsteak tomatoes, cored and cut into 1 inch pieces
1 each red pepper, seeded & cut into 1 inch pieces
1 each green pepper, seeded & cut into 1 inch pieces
1 each yellow pepper, seeded & cut into 1 inch pieces
1 each yellow onion, peeled & cut into 1 inch pieces
1 each red onions, peeled & cut into 1 inch pieces
4 each cucumbers, seeded & cut into 1 inch pieces
6 each garlic cloves, crushed
3 cup ice
Salt and peppers as needed
½ cup tomato paste
½ cup olive oil
½ cup sherry vinegar
Salt and pepper
Wash everything very well. In a 3 gallon bucket, combine all ingredients and let them marinate overnight. The next day, use a stick blender or food processer to puree gazpacho (do not use blender, it will cause gazpacho to turn pink). Adjust flavor with tomato paste, olive oil and sherry vinegar. Strain though mesh colander or leave chunky.
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South End of Lincoln Park at the intersection of Clark and Lincoln.
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Peggy Notebaert Museum
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