StarKist Vegetable Gazpacho Recipe
Ingredients
| Onion | 1 Large, quartered | |
| 1 medium zucchini, halved lengthwise | ||
| 1 yellow or crookneck squash, halved lengthwise | ||
| Red bell pepper | 1 To taste | |
| Yellow bell pepper | 1 To taste | |
| 3/4 cup bottled olive oil vinaigrette dressing | ||
| 1 (3-ounce) pouch of Premium Albacore or Chunk Light Tuna | ||
| Ripe firm tomatoes | 3 Pound, chopped | |
| 2 cucumbers, peeled, seeded and chopped | ||
| Garlic | 2 Clove (5gm), pressed | |
| 1/2 cup fresh sourdough bread crumbs | ||
| Tomato juice | 1/2 Cup (16 tbs) | |
Directions
Preheat broiler. Brush onion quarters, zucchini halves, squash halves and whole peppers with dressing; reserve remaining dressing. Broil 6 to 8 minutes, turning occasionally, until vegetables are roasted and pepper skins blister and turn black. Remove from broiler. Place peppers in bowl; cover and let stand 15 minutes before peeling. Cool remaining vegetables. Peel skin from peppers; seed and remove membranes.
Cut roasted vegetables into large pieces; place in food processor bowl. Process until coarsely chopped. Transfer to large bowl; add tuna, tomatoes, cucumbers, garlic, bread crumbs, 1-1/2 cups tomato juice and remaining dressing. Blend thoroughly. Add remaining 1/2 cup tomato juice to thin, if desired.
Cut roasted vegetables into large pieces; place in food processor bowl. Process until coarsely chopped. Transfer to large bowl; add tuna, tomatoes, cucumbers, garlic, bread crumbs, 1-1/2 cups tomato juice and remaining dressing. Blend thoroughly. Add remaining 1/2 cup tomato juice to thin, if desired.
Chef
