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Gazpacho With Avocado


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1 (28-ounce) can peeled whole tomatoes

1/2 small red onion, peeled, trimmed and roughly chopped

1 cucumber, peeled and thickly sliced

2 serrano peppers, seeded, deveined and roughly chopped

3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar or sherry vinegar

salt and pepper to taste

cayenne pepper, if needed

2 slices dry French or Italian bread, torn into pieces (optional)

1/2 firm-ripe avocado

1 heirloom tomato (golden, orange or green), diced (optional)

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