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  • 2 cups diced, peeled cucumber (if the seeds are large, remove)
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced yellow bell pepper
  • 2 cups diced ripe tomatoes
  • 1/4 cup minced red onion
  • 1/2 cup minced basil
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon coarse salt
  • 1/4 cup sliced almonds, toasted


  1. Combine all ingredients and mix well. Let marinate 20 minutes before serving. 
Recipe by Chef Steve Petusevsky

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The recipe was originally published as Gazpacho Salad on

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