Gazpacho, Italian Style
 
 
by:
Serves: Makes a generous 6 cups serving 6 to 8
Ingredients
  • 2 cans (14.5 ounces each) petite diced tomatoes, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 can (15 to 16 ounces) small white beans, drained but not rinsed
  • ½ cup each: finely diced red onion, diced fried peppers from a jar, chopped pitted kalamata olives, and chopped marinated artichoke hearts
  • 2 medium garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground pepper
Instructions
  1. Puree ½ cup of the tomatoes along with ½ cup water and olive oil in a blender. Transfer to a medium bowl along with remaining ingredients including salt and pepper to taste; cover and refrigerate until ready to serve. (Can be made up to 2 days ahead).
Notes
If you can't find fried peppers, usually located on the aisle with all the other jarred Italian antipasti, simply substitute roasted peppers
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/gazpacho-italian-style/