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This version of the classic chilled soup is from Madrid.

Martha Stewart Living, July/August 1991

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Yield:
Makes about 1 gallon
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Ingredients

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Directions

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  • Soak bread in ice water for 10 minutes. Remove crust and discard; squeeze out water from bread.

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  • Puree bread, vegetables, and garlic with water in a food processor or blender. Transfer to a bowl and whisk in lemon juice, vinegar, paprika, salt, and mayonnaise. Chill, then serve garnished with diced cucumbers, peppers, and onions.

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