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The flavors of the gazpacho will develop the longer it sits, so allowing it to chill for a few hours before serving will really intensify the flavors of this terrific soup.
1 long English cucumber, about 12 ounces, halved lengthwise and seeded, but not peeled, cut into large dice, about 2 cups
2 red bell peppers, cored, seeded and cut into large dice, about 3 cups
4 plum tomatoes large dice, about 12 ounces or 2 cups
1 small red onion diced, about 4-5 ounces or one cup
3 garlic cloves, minced very fine or pushed through a garlic press, about 2 tablespoons
3 cups tomato juice
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Sour cream, for garnish (optional)
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Find it online: https://www.afamilyfeast.com/gazpacho/