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Makes 8 servings

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Save this recipe 1
Makes 8 servings


  • 1 c chopped red onion
  • 1 c chopped green bell peppers
  • 1 c choked English cucumbers
  • 1 1/2 t chopped garlic
  • 1 1/2 t kosher salt
  • 1/4 c tomato paste
  • 1/4 t cayenne
  • 1 T white wine vinegar
  • 1/4 c plus 2 T extra virgin olive oil
  • 1 T fresh lemon juice
  • 3 c tomato juice
  • Sprig of thyme
  • Balsamic glaze
  • Avocado slices
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  • 1

    mix all ingredients except balsamic glaze in large bowl. Cover and refridgerate overnight.

  • 2

    The next day, remove the sprig of thyme and blend all ingredients in a blender until the gazpacho is smooth. Keep soup cold until ready to serve.

  • 3

    To finish the soup, ladle into bowls and top with avocado slices and balsamic glaze.

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