Tomato-Cucumber Gazpacho

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2 pounds very ripe tomatoes, seeded and roughly chopped

1 seedless cucumber or 1 pound Persian cucumbers, peeled and roughly chopped

1 red bell pepper, roughly chopped

1/4 cup extra-virgin olive oil

1 tablespoon salt

1 tablespoon sherry vinegar

1/4 cup diced red onion, rinsed in cold water and patted dry with paper towels (optional)

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