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(Shared recipe submitted by Florence McMenamin.)

Florence writes: "Here is a recipe that uses all those luscious late summer tomatoes and vegetables that are so abundant about this time, especially if you have your own garden. I do not grow my own but, living in New Jersey, 'The Garden State', we still have many farm markets available. I have been using this recipe for Gazpacho (cold tomato-vegetable soup) for many years. It always is a hit at any gathering I bring it to. This recipe can be doubled very easily."

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Combine all ingredients in a large bowl and refrigerate for at least two hours. The longer it refrigerates the better it tastes.

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