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Tomato Gazpacho

Courtesy of Chef David Gilbert

2 yellow bell peppers, seeded, de-ribbed and coarsely chopped
2 small cucumbers, peeled, seeded and coarsely chopped
1 yellow onion, peeled and coarsely chopped
2 cloves garlic, peeled and cleaned
2 pounds yellow tomatoes, peeled, seeded and coarsely chopped
3 oz. aromatic olive oil

In a roasting pan combine bell peppers, onion, garlic, tomatoes and olive oil.

Bake at 250 degrees for 45 minutes or until onions are translucent, making sure no browning occurs, stir ingredients around every 15 minutes.

Cool ingredients, then blend on medium with cucumber, kosher salt and freshly ground pepper.

Allow to sit for 2 hours before serving.

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