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StarKist Vegetable Gazpacho

21st.Century.Chef's picture
Ingredients
  Onion 1 Large, quartered
  Zucchini 1 Medium, halved lengthwise
  Yellow squash/Crookneck squash 1 , halved lengthwise
  Red bell pepper 1
  Yellow bell pepper 1
  Olive oil vinaigrette dressing 3⁄4 Cup (12 tbs) (Bottled)
  Albacore tuna/Chunk light tuna 3 Ounce (1 Pouch, Premium)
  Ripe firm tomatoes 3 Pound, chopped
  Cucumbers 2 , peeled, seeded and chopped
  Fresh garlic 3 Clove (15 gm), minced or pressed
  Sourdough breadcrumbs 1⁄2 Cup (8 tbs) (Fresh)
  Tomato juice 2 Cup (32 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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