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New Columbia Fall 2013

Peppery Smooth Gazpacho


  • 1 28 oz can peeled whole tomatoes or 8 fresh large tomatoes
  • 1 cup diced red onion
  • 1 small jalapeño pepper, seeded and chopped
  • 1/3 cup loosely packed basil leaves
  • 2 cups cucumber, peeled and diced (usually one large English cucumber)
  • 2 tsp balsamic vinegar
  • 2sp Worcestershire sauce
  • 1/2 tsp salt
  • 3/4 tsp pepper


Prep all veggies. Then, combine in blender and puree. Taste for salt and adjust as needed!

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