Tomato, Peach & Cucumber Gazpacho

Summer is HOT! Make something cool. This gazpacho takes just minutes to put together, and doesn't require any cooking. Perfect as a lunch, first course, or light dinner with a salad. 

SHOPPING LIST:

2 cups Bella Cucina Passata
2 Tablespoons Bella Cucina Piccolo Tomatoes, chopped
1 cucumber, cut into dice
1 ripe peach, cut into dice
1 Tablespoon red wine vinegar 
1 teaspoon Bella Cucina Wild Oregano & Sage Salt
1/8 teaspoon black pepper

Fresh basil leaves for garnish 

PREPARATION:

Remove the tomatoes from their marinade and chop coarsely. In a medium bowl, add the passata, chopped tomatoes with their marinade, cucumber, peach, salt, pepper and vinegar. Stir until well-blended, breaking up the tomatoes into bite-size pieces. Taste for seasoning.

Spoon into bowls. Drizzle with some of the piccolo tomato marinade. Top with torn fresh basil leaves.

VARIATIONS:  

• Substitute 1/2 Passata with Arrabiatta Pasta Sauce for a coarsely chopped, slightly spicy gazpacho . 
• Top with grilled or sautéed shrimp 
• Add focaccia croutons for a lovely crunch 
• Use Peperoncini & Pimenton Salt instead of the Wild Oregano & Sage Salt.