Yellow Tomato Gazpacho

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Southern Living


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3 medium-size yellow tomatoes, seeded and chopped (about 2 pounds)

1 yellow bell pepper, seeded and chopped

1 medium cucumber, peeled, seeded, and chopped

1 garlic clove, chopped

3 fresh peaches, peeled and chopped

1 small Vidalia onion, chopped

1/4 cup lime juice

2 tablespoons rice wine vinegar

1 tablespoon Worcestershire sauce

1/2 teaspoon hot sauce

1 1/2 teaspoons salt

1/2 teaspoon pepper

Garnish: fresh peach slices

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