Gazpacho

By Nicole Fetterly, RD

Serves 4

Use salsa as a base for gazpacho to bring together a summer meal in minutes. Serve with corn-on-the-cob, salad and tortilla chips for dipping.

  • 1 x 500mL jar Earth’s Choice Salsa (you choose the spice level!)
  • 1 cucumber, peeled and chopped
  • 1 jalapeno, seeded and chopped
  • 2 medium tomatoes, chopped
  • 1-2 cup(s) low-sodium vegetable or chicken stock
  • Fresh cilantro and lime juice to garnish

Puree all ingredients with an immersion or blender until desired consistency is reached. Spoon into bowls and garnish with fresh cilantro and a squeeze of lime juice.

Leave a Reply