Rouge Tomate Gazpacho

Ingredients

• 1/2c red bell pepper finely chopped
• 1/2c yellow bell pepper finely chopped
• 1/2c celery finely chopped
• 2tsp diced jalapeño
• 1c cucumber finely chopped
• 2qt low sodium V8 juice
• 2 slices of sourdough bread (preferably whole wheat)
• 3 cloves garlic (can be roasted for more mild flavor)
• 2oz sherry vinegar 2tbsp extra virgin olive oil 1tsp
• sugar 1tsp celery seed 1tsp salt

Instructions

1. Chop veggies and set aside. Purée V8 with bread, garlic, vinegar, olive oil, and sugar for several minutes on high. Add chopped veggies and stir in. Chill until gazpacho is cold throughout and garnish with celery seeds. Diced mango can also be added if available.For extra awesomeness, put some guacamole in the bottom of each bowl before serving for an added flavor/texture option
2. Submitted by: Farm Share Member Amanda Maness