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hazelnut gazpacho prep time: 15 min
cook time: 60 min

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2 cups of roasted hazelnuts
1/2 cup of white wine vinegar
3 garlic cloves ( chopped)
4 tbs. olive oil
4 thin slices of bread ( crust removed)

Place hazelnuts in a 325 degree oven for 15 mins. to roast ( skins will become loose)
Skins should be removed as much as possible
Place hazelnut, vinegar, olive oil, and garlic in a blender
Soak bread slices in a bowl of water and squeeze out excess water
Add to blender and blend until a smooth consistency
Add 4 cups of iced water and again blend until smooth

 A Turkish Inspiration for a Summer Day!


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