Quick Summer Gazpacho

Name: Quick Summer Gazpacho
Ingredients: 23 ounces roasted red peppers RAGU(R) Homestyle Thick & Hearty, & Garlic Sauce; 1 English cucumber large, coarsely chopped; 1 red bell pepper large, coarsely chopped; 1 large tomato seeded, coarsely chopped; 2 garlic gloves; 1/4 cup fresh lemon juice about 1 large lemon; 2 tablespoons red wine vinegar; 1/3 cup extra virgin olive oil divided; 1/4 cup chopped basil finely; 1/4 teaspoon kosher salt

10 ingredients

2 steps

Ingredients

23 ounces roasted red peppers RAGU(R) Homestyle Thick & Hearty, & Garlic Sauce
1 English cucumber large, coarsely chopped
1 red bell pepper large, coarsely chopped
1 large tomato seeded, coarsely chopped
2 garlic gloves
1/4 cup fresh lemon juice about 1 large lemon
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil divided
1/4 cup chopped basil finely
1/4 teaspoon kosher salt

Directions

1

unchecked 1. Place first 7 ingredients and 1/4 cup olive oil in blender. Blend or pulse until mixture is finely chopped, but not pureed, working in batches if necessary. Pour mixture into large pitcher or bowl. Cover and refrigerate at least 2 hours or overnight.
2

unchecked 2. Stir in basil and salt. Adjust consistency by adding some water, 1 tablespoon at a time, if desired. Drizzle each serving with remaining olive oil just before serving.