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Gazpacho Pastene Style

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Serves 6-8
1 can Pastene Kitchen Ready Tomatoes, peeled
3 cucumbers, peeled, seeded, chopped
2 red onion, chopped
2 tbsp minced garlic
1 green pepper, chopped
1/4 cup Pastene Red Wine Vinegar
1 cup Pastene Plain Breadcrumbs
1/4 cup Pastene Extra Virgin Olive Oil
1 cup chicken stock
2 tbsp Pastene Balsamic Vinegar
2 tsp tabasco sauce
garlic croutons


  • In a blender or food processor, blend together all ingredients except croutons and coriander, in batches if necessary.
  • Refrigerate at least six hours or overnight. Serve chilled, sprinkled with garlic croutons and fresh coriander.