Gazpacho
3 lb. medium tomatoes, finely chopped
2 medium cucumbers, chopped (plus more for garnish, if desired)
1 c. celery, chopped
3 cloves garlic
1 1/4 c. red onion, chopped
1 poblano pepper, chopped
1 red or yellow bell pepper, chopped
1/4 c. The Tasteful Olive mild or medium intensity extra virgin olive oil
1 T. The Tasteful Olive Traditional dark balsamic vinegar
1 T. The Tasteful Olive Oregano white balsamic vinegar
1 T. The Tasteful Olive Vinoso red wine vinegar
2, 11 1/2 oz. cans Campbell's Tomato Juice
Salt and pepper to taste
Garnishes for serving: basil, avocado, sour cream and/or yogurt
Place the tomatoes in a large bowl and set aside.
To a food processor add the cucumber, celery, garlic, red onion, poblano pepper, and bell pepper and pulse to combine. Add the olive oil and vinegars and continue pulsing to desired consistency. Add the mixture to the bowl with the tomatoes. Add the cans of tomato juice, salt and pepper to taste. Chill overnight. Garnish with more finely chopped cucumbers, basil, avocado, sour cream, and/or yogurt.
Author: Judith Sinderson