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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.

Cooking Tips

  • 1. 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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