Chilled Calabrian & Sweet Tomato Gazpacho
5 medium sized ripe tomatoes, chopped (use the best quality and freshest you can find)
1 jar Bellisari’s Calabrian Pepper and Sweet Tomato Fennel Spread
1/2 cucumber, chopped
1 red bell pepper (yellow or orange will also work if needed)
2 cloves garlic
1/4 cup water
Dash cayenne pepper, or to taste (optional)
2-3 Tbsp. fresh parsley or cilantro, chopped
1 avocado, diced
Blend together the tomatoes, Bellisari’s Calabrian Pepper and Sweet Tomato Fennel Spread, cucumber, bell pepper, garlic, water and cayenne pepper until smooth (or until just a little chunky, if you prefer your gazpacho to have a bit more texture!)
Next, gently stir in the diced avocado and chopped parsley, stirring to combine well.
If possible, chill your raw gazpacho for at least two hours to let the flavors mingle and fully develop and combine. You might want to taste and adjust the seasonings to taste. A little squeeze of lime or lemon or a touch of salt can help bring out the flavors even more. Serve your gazpacho soup chilled or at room temperature and enjoy!