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Spectrum Imported Organic Red Wine Vinegar -- 16.9 fl oz

Spectrum Imported Organic Red Wine Vinegar
  • Our price: $9.09

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Spectrum Imported Organic Red Wine Vinegar -- 16.9 fl oz

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Spectrum Imported Organic Red Wine Vinegar Description

  • Product of Modena, Italy from Italian Red Wine
  • Acidity 6%
  • USDA Organic

Spectrum's Organic Red Wine Vinegar is aged perfectly from a blend of organic Italian grapes for a splendid, full-flavored vinegar ideal in classic vinaigrettes.

Free Of
GMO ingredients.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 33
Amount Per Serving% Daily Value
Total Fat0 g0%
Sodium5 mg0%
Total Carbohydrates0 g0%
Not a significant source of dietary fiber, total sugars, added sugars, vitamin D, calcium, iron and potassium.
Other Ingredients: Oganic red wine vinegar (diluted with water to 6% acidity). Contains naturally occurring sulfites.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Simple Tomato & Fresh Mint Gazpacho

Summer is no time for soup—unless, of course, you’re spooning up a bowl of gazpacho. Served chilled and brimming with the freshest flavors of the season – vine-ripe tomatoes, cooling mint and crisp cucumbers – it requires no stove time, just a quick spin in the blender and cool down in the fridge before you’re sipping a refreshing meal that’s as nutritious as is it delicious.

Simple Tomato & Fresh Mint Gazpacho

Tomato & Fresh Mint Gazpacho

Serves 4-6


2 lbs. fresh tomatoes (roma or plum), halved
½ cup chopped fresh mint
2 baby cucumbers (Persian), diced/divided
2 Tbsp. extra-virgin olive oil (fruity/peppery is best), plus more for garnish
2 Tbsp. fresh chives, plus more for garnish
1 Tbsp. red wine vinegar or sherry vinegar
½ tsp. salt + freshly ground black pepper, to taste


  1. Use blender to blend tomatoes until pureed roughly (leave some texture).
  2. Transfer tomatoes to pot; add remaining ingredients, keeping some cucumbers for garnish.
  3. Cover and chill gazpacho for at least 4 hours or overnight.
  4. Season with additional salt as needed, and garnish with a thread of olive oil, cucumbers and chives.
  5. Serve chilled.

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