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Roasted Tomato and Red Pepper Gazpacho
- 4 pounds plum tomatoes, halved
- 5 large red bell peppers, divided
- 4 medium-size red onions, divided
- 1/2 cup extra-virgin olive oil
- 3 cups water, divided
- 3 tablespoons Sherry wine vinegar
- 1 teaspoon hot pepper sauce
- 1 English hothouse cucumber, peeled, halved lengthwise, finely chopped (about 2 cups)
- Extra-virgin olive oil
Directions:View on Bon Appetit
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