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“From Fox 13.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Roast the tomatoes on a rimmed baking sheet at 400ºF until they start to brown, about 20-30 minutes. Let them cool.
  2. In a large bowl, combine the tomatoes, cucumber, bell pepper, onion, vinegar, oil, basil, garlic, salt and pepper. Stir to combine. Let the mixture rest at room temperature for about 15 minutes.
  3. Using a food processor or blender, process the tomato mixture until lit is chunky smooth. Transfer to a bowl, cover and refrigerate for at least 1 hour.
  4. Serve the gazpacho garnished with the small mozzarella balls and grilled slices of crusty whole-grain bread.

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