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VIDALIA GASPACHO
6 large ripe tomatoes
1 large Vidalia onion
1 sweet red pepper
2 large cucumbers
1 tsp. chopped garlic
1/2 cup red wine vinegar
1/2 cup olive oil
1-1/2 cup tomato juice
1 tbsp. worcestershire sauce
salt & pepper to taste
pinch of cayenne

Peel and core the cucumber.
In a blender or a food processor, puree half of the vegetables with
half of the tomato juice.
Cut the other half of the vegetables in 1/4" dice.
Mix the pureed ingredients, diced vegetables and all other ingredients
together. Mix well. Cover and refrigerate at least 4 hours before
serving.

I hope you enjoy this recipe.

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