The Wenatchee World

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Straight-from-the-garden summertime soup a cool dinner solution

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Tomatoes, corn and cucumbers fresh from backyard gardens and farmers markets are rolling in. One of my favorite ways to use all three is to make gazpacho, a summer cold soup. Gazpacho is filling and refreshing, especially when it’s just too hot to cook. Plus, it’s a great way to use up leftover vegetables; you can tailor the recipe to whatever you have on hand.

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