StarKist Vegetable Gazpacho
|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)|
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.