1/2 red bell pepper, cored and seeded, coarse chopped
1/2 cup seedless cucumber, coarse chopped
1/4 cup celery, coarse chopped
1 14.5-ounce canned diced tomatoes, drained a little
1-tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
Pepper to taste
½ cup Stonewall Kitchen Spicy Tomato Salsa
1-tablespoon cilantro, chopped
Sour cream and or guacamole for garnish
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 Stonewall Kitchen 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.