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Yellow Tomato Gazpacho


1 cup yellow tomatoes (chopped) reserve

1 T for garnish

1 cup yellow peppers (chopped) reserve

1 T for garnish

½ cup vidalia onion

½ cup cucumber (chopped) reserve 1 T for garnish

1 T chopped spicy pepper (shishito, jalapeño)

1 splash orange or mango juice1/3 cup olive oil to smooth out

Splash of vinegar to taste.

I used garlic cilantro and green apple from Olea Oliva store in Marietta, GA.


Add all vegetable ingredients to blender and mix until well-blended. Slowly drizzle in olive oil until smooth. Garnish with chopped veggies and a swirl of olive oil.

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