Gazpacho is so easy to make and is perfect for those upcoming warm days. If you want to ease up on the spiciness then use mild salsa instead of spicy salsa.
1/4 Cup Chopped Red Onion
3/4 Cup Chopped Red Bell Pepper (Cored & Seeded)
1/2 Cup Chopped Seedless Cucumber
1/4 Cup Chopped Celery
14.5 Ounces Canned Diced Tomatoes (Drained a Little Bit)
1 Tablespoon Olive Oil
1 Tablespoon Red Wine Vinegar
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Spicy Tomato Salsa
1 Tablespoon Chopped Fresh Cilantro
Sour Cream For Garnish (Optional)
Avocado or Guacamole For Garnish (Optional)
In a food processor place onions, red bell pepper, cucumbers, and celery. Pulse until vegetables are finely chopped. If you want your gazpacho a bit chunkier than pulse less. Add tomatoes, olive oil, red wine vinegar, kosher salt, pepper, and spicy tomato salsa. Pulse until blended. Transfer to serving bowl and stir in cilantro. Place, covered with plastic wrap, and chill in fridge for 2 or more hours. Serve chilled garnished with sour cream and or avocado if you desire. Serves 4.
© Victoria Hart Glavin