Grilled Mahi Mahi With Gazpacho Vinaigrette

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The gazpacho vinaigrette:

3/4 pound fresh tomatoes, peeled and seeded

1/4 red onion

2 cloves garlic, peeled

3 ounces peeled English cucumber (about 1/3 of a cucumber)

2 tablespoons unsalted tomato juice

2 to 3 tablespoons sherry vinegar

1/4 cup olive oil

-- Kosher salt and ground black pepper, to taste

The fish:

4 mahi mahi fillets, skin on, about 5 to 6 ounces each

3 tablespoons olive oil

1 small tomato, diced small, for garnish

1/4 peeled English cucumber, diced small, for garnish

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