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California Gazpacho

Level: Easy

Prep time: 30 minutes

Cook time: None

Yield: Serves 4

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2 large tomatoes
1 large cucumber, peeled, halved lengthwise, seeded
1 medium onion
1 large roasted bell pepper (available in jars)
3 cups of tomato juice
1/2 cup chopped fresh cilantro
1/4 cup California Blend Extra Virgin Olive Oil (EVOO)
1/3 cup red wine vinegar
1/8 tsp. of Pasolivo Sriracha Sea Salt or Pasolivo Ghost Pepper Sea Salt
1 avocado, sliced for garnish
Cut one tomato, ½ cucumber and ½ onion into 1-inch pieces and transfer into processor. Add bell pepper and puree. Transfer to bowl. Add tomato juice, cilantro, vinegar, oil, and hot sauce. Dice remaining tomato, cucumber, and onion and add to soup. Season with salt and pepper and refrigerate.


8530 Vineyard Drive
Paso Robles, CA 93446
Phone: 805.227.0186 FREE
Fax: 805.226.8809



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