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Recipes » Appetizers » Gazpacho
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4 large tomatoes, cut in quarters

1 medium cucumber, peeled and seeded

½ red bell pepper

¼ white or red onion

1 garlic clove

1 tsp salt

⅓ cup rice vinegar

1 Process all ingredients in a blender or food processor until smooth.

2 Refrigerate for 20–30 minutes.

3 Serve cold.

You can replace rice vinegar with white vinegar or white wine vinegar. I do not recommend balsamic vinegar because it is very strong.

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