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How to make it

  • Blanch tomatoes in boiling water for one minute and peel skin.
  • In a food processor chop all vegetables very fine then season with salt and pepper.
  • Reserve a small amount of veggies for garnish.
  • Refrigerate everything for 1 hour.
  • Pour gazpacho in bowls and add reserved veggie, avocado and sour cream for garnish.
  • Add some cilantro to top as a final garnish.

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