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Summer Gazpacho

  • Total Time: 15

Ingredients

Scale
  • 1 Cucumber, halved and seeded
  • 2 Red Bell Peppers, cored and seeded
  • 4 Plum Tomatoes
  • 1 small Red Onion
  • 3 Garlic cloves, minced
  • 3 cups Tomato Juice (low sodium, if possible)
  • 1/4 cup Balsamic Vinegar
  • 1/4 cup Olive Oil
  • 1 teaspoon Fresh Ground Black Pepper

Instructions

  1. Roughly chop all vegetables
  2. Place each vegetable in your food processor and pulse until coarsely chopped, be sure not to over chop.
  3. Combine chopped vegetables in a large bowl, add garlic, olive oil, vinegar, and tomato juice. Stir until combined.
  4. Let sit for at least 2 hours or over night to let the flavors develop.


Nutrition

  • Serving Size: 4
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