Bethenny's Light Gazpacho

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6 large tomatoes, diced into 1/4-inch cubes (include seeds and juices)

1 medium red onion, cut into 1/4-inch cubes

3/4 cucumber, peeled and cut into 1/4-inch cubes

1 1/2 yellow or orange bell peppers, cored, seeded, and cut into 1/4-inch cubes

1/2 cup roughly chopped fresh cilantro

2 tablespoons red wine vinegar

Juice of 1/2 lemon

Juice of 1/2 lime

1/2 tablespoon Worcestershire sauce

1/2 tablespoon hot pepper sauce (such as Tabasco)

Kosher salt and freshly ground black pepper, to taste

1/4 cup extra-virgin olive oil

Balsamic vinegar

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