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6 large ripe tomatoes
1 large Vidalia® Onion
1/2 cup red wine vinegar
1/2 cup olive oil
1 sweet red pepper
1 1/2 cup tomato juice
1 green pepper
1 Tbsp Worcestershire sauce
2 large cucumbers
1 tsp. chopped garlic
salt & pepper to taste

Peel and core the cucumber.

In a blender or a food processor, puree half of the vegetables with half of the tomato juice.

Cut the other half of the vegetables in 1/4" diced pieces.

Mix the pureed ingredients, diced vegetables and all other ingredients together.

Mix well.

Cover and refrigerate at least 4 hours before serving.

Visit the Vidalia® Onion Committee Website -



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