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Post  rabbithutch on 6/24/2014, 4:35 pm

  rabbithutch Today at 1:18 pm
Submitted to Food Network by Ina Garten



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Personally, I cut back a bit on the white wine vinegar or add sugar to offset the tartness.  Cilantro leaves that have been washed, dried and chilled then cut to about 3/8" chop is also good.  I use green bell peppers because that is the way it was served in Madrid when I worked there in the summer of '92.  Also, croutons are great in the soup.  I prefer the small, unflavored ones; but use any that suit you.
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