Gazpacho

 

2

cans (28 oz each) Muir Glen® organic diced tomatoes, undrained

1/2

cup Progresso® reduced-sodium chicken broth (from 32-oz carton) or vegetable broth

2

cloves garlic, peeled

2

tablespoons lemon juice

1

tablespoon olive oil

1/2

teaspoon coarse salt (kosher or sea salt)

1/4

teaspoon pepper

1

cup peeled, seeded and finely chopped cucumber

1

medium green bell pepper, finely chopped (1 cup)

1

medium red onion, finely chopped (1/2 cup)

• 1 In blender, place tomatoes, broth, garlic, lemon juice, olive oil, salt and pepper. Cover and blend on high speed 30 to 60 seconds or until pureed.
• 2 Pour into medium bowl. Stir in cucumber, bell pepper and onion.
• 3 Cover and refrigerate at least 1 hour.