A summertime favorite, a bowl of gazpacho is welcome as a light lunch with salad and pita chips, or a late afternoon snack with a cocktail by poolside!
Chilled Gazpacho
Ingredients
- 1 jar La Mexicana mild, medium or hot salsa
- 1 small cucumber, diced
- 1 tsp white truffle oil
- 2 tbsp sour cream
- 1 sprig cilantro
Directions
- Puree half of cold salsa in blender until smooth
- Add diced cucumber and pulse 1 second
- Pour into a chilled bowl with remainder of cold salsa
- Top with a dollop of sour cream in the center
- Drizzle with truffle oil and garnish with cilantro sprig
Prep Time
- Servings: 2
- Prep Time: 10 Minutes
- Total Time: 20 Minutes
