Yield: 8 servings. Gazpacho: 1½ lb. vine-ripened tomatoes, peeled, seeded and chopped 1 cup juice from tomatoes and canned tomato juice, as needed 1 cup cucumber, peeled, seeded and chopped ½ cup Spanish piquillo peppers ½ cup red onion, chopped ½ cup poblano pepper, chopped 1 medium garlic clove, minced ¼ cup Spanish extra-virgin olive oil 1 lime, juiced 2 tsp. sherry vinegar ½ tsp. toasted ground cumin 1 tsp. sea salt ¼ tsp. freshly ground black pepper ½ avocado, sliced for garnish ...
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