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GAZPACHO
¾ lbs skinned tomatoes
1 small cucumber
1 small onion
½ capsicum (bell pepper)
2 sticks celery
1 clove garlic
1½ cups tomato juice
2½ tablespons oil
1½ tablespoons wine vinegar
Salt
Pepper
Tabasco sauce
Put everything into a blender and blend on high speed until it is more or less pureed.
Serve chilled.
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