Spicy Gazpacho
Made With Our
Directions
Item No.
261603
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Ingredients
- 1/4 cup red onion, coarsely chopped
- 1/2 red bell pepper, cored and seeded, coarsely chopped
- 1/2 cup seedless cucumber, coarsely chopped
- 1/4 cup celery, coarse chopped
- 1 (14.5-ounce) can of diced tomatoes, slightly drained
- 1 Tablespoon Organic Extra Virgin Olive Oil
- 1 Tablespoon red wine vinegar
- 1 teaspoon salt
- Pepper to taste
- 1/2 cup Stonewall Kitchen Spicy Tomato Salsa
- 1 Tablespoon cilantro, chopped
- Sour cream and/or guacamole for garnish
Directions
- Place the red onion, red bell pepper, cucumber and celery in a food processor fitted with a metal blade. Pulse processor until the vegetables are finely chopped (depending how chunky you want your gazpacho).
- Add the canned tomatoes, olive oil, red wine vinegar, salt, pepper and Spicy Tomato Salsa. Pulse until uniformly blended.
- Transfer to a serving bowl and stir in cilantro. Serve chilled garnished with sour cream and/or guacamole for a refreshing cold soup.
