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1. Blend all ingredients and mix them together. You can cut them a little bit before blending. The order of pureeing does not matter.
2. Let the gazpacho cool in the refrigerator a few hours before eating or serve it with ice cubes.
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We wish bon appetit!
– 2 pound (1kg) cherry tomatoes
– 1 cucumber
– 1 red pepper
– 2 cloves of garlic
– ½ red onion
– juice from ½ lemon
– ¼ cup (5g) of basil leaves
– 1 pinch of salt
– 1 pinch of pepper
– 1 Tbsp olive oil
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