Blog Posts & Recipes
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August 7, 2017

With lots of extra tomatoes, plus cooked beets in my fridge, I adapted a summer gazpacho recipe that was in the local paper.  Note: when I cook, amounts tend to be "approximate" ; >)


Chop and combine ingredients in a high-powered blend or food processor. The recipe says to puree, but I like a little chunkiness.


6 cooked beets

6 tomatoes

1 large sweet bell pepper

1 cucumber

1 tsp. minced garlic

1/3 c. red wine vine

salt/pepper to taste

jalapeno pepper (optional)

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Pittsburgh, PA


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