FOODSERVICE RECIPE

Foodservice Recipe Image of our Summer Veggie Gazpacho

Summer Veggie Gazpacho

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 16 servings
TYPE OF DISH: Appetizer, One Pot / Pan, Soup
LIFESTYLE CHOICE: Dairy-Free, Gluten-Free, Vegan, Vegetarian
COOKING METHOD: No Cooking, No Raw Ingredients
The perfect summer treat to enjoy as an appetizer, snack, or even a lunch by on the warm summer days! Our Summer Veggie Gazpacho combines Foodservice Dei Fratelli Petite Diced Tomatoes with cucumber, onion, red bell pepper, and lemon juice for this fresh and delicious soup filled with your favorite summer veggies!
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Ingredients:

  • 1 #10 can Petite Diced Tomatoes
  • 3 1/2 Cups Cucumber, peeled and chopped
  • 2 1/2 Cups Red Bell Pepper, chopped
  • 1 3/4 Cups Onion, chopped
  • 1 3/4 Cups Water
  • 7 Tbsp. Apple Cider Vinegar
  • 7 Tbsp. Extra Virgin Olive Oil
  • 7 Tbsp. Lemon Juice
  • 3 1/2 tsp. Black Pepper
  • 1 tsp. Onion Powder
  • 1/2 tsp. Crushed Red Pepper

Instructions:

  • Combine all ingredients except cucumber and bell pepper in blender or food processor until slightly chunky.
  • Add cucumber and bell pepper and pulse on low until desired chunkiness, about 20 times.

Chef's Tip:

Top with fresh parsley and croutons.