Little Diablo Gazpacho

1 Jar of Little Diablo Fire Roasted Garlic Salsa
1 can (28oz) diced tomatoes

1 seeded cucumber 
1 large green bell pepper, seeded
Fresh chopped basil, cilantro or parsley

Salt & pepper

In a food processor put in cucumber and pepper and pulse 5-10 times. Add jar of salsa and pulse again until finely chopped. Pour into bowl. Add tomatoes and juice to food processor and pulse until you reach the soup consistency you like. Add to cucumber/pepper mixture. Add salt and pepper to taste.

Cover & chill for at least 4 hours before serving. Ladle into bowls and garnish with fresh cilantro, basil or parsley.  Delicious and refreshing on a hot, summer day! Homemade garlic croutons on top are a nice addition too!!

Chefs tip: 

Chilling dulls the seasoned flavors, to enhance the flavor prior to serving, salt and pepper may need to be added again.

You can really add any fresh vegetables you like to this soup. It's a great way to use up your veggies from your highly successful garden.

Like a little more heat?  Instead of garlic salsa use our medium salsa instead for a spicy kick.