Chilled Picante Gazpacho

The last place you want to be on a hot July night is standing in front
of the stove. So why not make this no-cook gazpacho for dinner tonight,
and stay cool!

Chilled Picante Gazpacho
from Campbell's Kitchen

Prep Time: 15 min.
Chill Time: 2 hr.

1 can (28 ounces) whole peeled tomatoes
3/4 cup Pace® Picante Sauce
2 tablespoons lemon juice
1 tablespoon chopped fresh cilantro leaves
1/4 teaspoon garlic powder *or* 1 clove garlic, minced
1 cup thickly sliced cucumber
1 stalk celery, cut into 1-inch pieces
1 slice firm Pepperidge Farm® White Sandwich Bread
1/4 cup chopped cucumber
Sliced green onion

1. Place the tomatoes, picante sauce, lemon juice, cilantro, garlic
powder, sliced cucumber, celery and bread into a blender or food
processor. Cover and blend until smooth. Refrigerate for at least 2 hours.

2. Top with the chopped cucumber. Garnish with the onions.

Makes: 4 servings (about 1 cup each).

Kitchen Clip
                              Keep a batch of this simple soup in the fridge for a cool snack
or quick, refreshing dinner. The flavors blend and mellow over time,
becoming even more delicious after a day or two!
Received on Sat Jul 31 21:41:50 2010