Untangle the mystery of gazpacho; this chilled spicy-hot soup will soothe the heat of the day.
1 (24-ounce) jar ORTEGA Salsa - Thick & Chunky
2 cups water
2 large celery ribs, finely chopped
1 medium cucumber, peeled, seeded and finely chopped
1 large green bell pepper, seeded and finely chopped
1 large red bell pepper, seeded and finely chopped
1 medium tomato, seeded and chopped
3 green onions, chopped
1 clove garlic, peeled and finely chopped
2 tablespoons chopped fresh cilantro (optional)
1 cup croutons (optional)
- Combine salsa, water, celery, cucumber, green bell pepper, red bell pepper, tomato, green onion, garlic, and salt and pepper to taste in a large bowl. Cover; refrigerate for 2 hours. Top with cilantro and croutons before serving.
Makes 6 servings.
Recipe and photograph provided courtesy of Ortega and B&G Foods, Inc.