rrGAZPACHOsoup

 

R & R FINE CATERING
AMBER SOLNICK

2 large tomatoes
1 bell pepper (yellow, red, or orange)
1 jalapeno
1 bunch scallion
3-4 cups low sodium V8 juice
1 English cucumber, peeled and diced
2-3 Tbsp. Bodacious Olive Lemon White Balsamic
Salt to taste
Olive oil to garnish

Char the first 4 ingredients over an open flame. Cut in rough chop and remove seeds and stems from peppers. Put in a blender with half of the V8 and puree starting at low speed and moving to the high setting just until all ingredients are pureed. Add the rest of the liquid ingredients and salt to taste. Pulse just to incorporate. Strain through a sieve and chill over an ice bath or 4 hours in the refrigerator. Garnish with cucumber dice, charred scallions, and olive oil.