Starkist vegetable gazpacho
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; quartered |
| 1 | medium | Zucchini; halved lengthwise |
| 1 | Yellow or crookneck squash halved lengthwise | |
| 1 | Red bell pepper | |
| 1 | Yellow bell pepper | |
| ¾ | cup | Bottled olive oil vinaigrette dressing |
| 1 | can | (6 ounces) starkist solid white tuna; drained and chunked |
| 3 | pounds | Firm ripe tomatoes; chopped |
| 2 | Cucumbers; peeled, seeded and chopped | |
| 2 | Cloves fresh garlic; minced, up to 3 OR pressed | |
| ½ | cup | Fresh sourdough bread crumbs |
| 1½ | cup | Tomato juice; up to 2 |
Directions
Preheat broiler. Brush onion quarters, zucchini and 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 paper bag; close bag and let stand 15 minutes before peeling. Cool remaining vegetables. Peel skin from peppers; seed and remove membrane. Cut all roasted vegetables in large pieces; place in food processor bowl with metal blade. Process until coarsely chopped. Transfer to large bowl; add tuna, tomatoes, cucumbers, garlic, bread crumbs, 1-½ cups tomato juice and remaining dressing. Blend thoroughly. Add remaining ½ cup tomato juice to thin, if necessary.
Recipe by: StarKist®
Posted to brand-name-recipes by Barbra<barbra@...> on Feb 09, 1998