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

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