Amy's Gazpacho

 

Served during our "Dinner & Flowers: Tomato Fest" events.

1 28oz. Can Muir Glen Organic Fire Roasted Tomatoes Diced or Whole (Un-drained)

1 cup Pace Picante Sauce

2 TBS Lemon or Lime Juice

1 TBS Chopped Cilantro (Optional)

1 Clove Garlic Minced (Tube of Garlic at Grocery is a Great Short Cut)

1/4 tsp. Onion Powder

1 Whole Cucumber Very Thickly Sliced 

2 Stalks Celery Very Thickly Sliced 

1 Slice Thin Sliced White Bread

6-8 Grinds Salt 

6-8 Grinds Black Pepper

8-10 Shakes Tabasco


  1. Place tomatoes, picante sauce, lemon/lime juice, cilantro, garlic, onion powder, cucumber, celery, salt, pepper and tabasco into blender. Tear up bread and add to blender. 
  2. Cover and process until smooth.
  3. Refrigerate for at least 2 hours.  
  4. Top with garnish: 
    Be creative! basil, finely chopped cucumbers, creme fraiche, sour cream or a chilled shrimp. 

Perfect to make several days in advance ... make entertaining easier! 

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