Preparation Info

Spicy Gazpacho

Made With Our

Spicy Tomato Salsa

Item: 261603


  • 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 Stonewall Kitchen California 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


  1. 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).
  2. Add the canned tomatoes, olive oil, red wine vinegar, salt, pepper and Spicy Tomato Salsa. Pulse until uniformly blended.
  3. Transfer to a serving bowl and stir in cilantro. Serve chilled garnished with sour cream and/or guacamole for a refreshing cold soup.