Strawberry-Tomato Gazpacho

June 6th, 2010

(adapted from the Blue Kitchen)

12 ounces of cucumber, peeled, cut in slices
1/2 lb strawberries hulled and coarsely chopped
2 tomatoes, chopped
1 tablespoon fresh lime juice
1 onion, chopped (I used a Vadalia)
1/8 teaspoon to 1/4 teaspoon cayenne
1-1/2 tablespoons olive oil
1/2 teaspoon salt

1. Put all the ingredients in a blender or food processor and mix until coarsely chopped.
2. Serve chilled with a warm grilled Machego sandwich.

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