California Gazpacho With Walnuts

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Diamond Nuts


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1 ½ lbs. (about 5) ripe tomatoes, peeled and chopped

1 cucumber, peeled, seeded and coarsely chopped

1 small red or green bell pepper, chopped

1 clove garlic, minced

1 small red onion, finely chopped

¼ cup white vinegar

1 ½ cups tomato juice

1 ½ slices white bread, torn in pieces

Salt, pepper and hot pepper sauce, to taste (optional)

4 low-fat flour tortillas (for serving)

shelled Walnuts

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