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.