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spicy sardine gazpacho

2 cans King Oscar Sardines with Jalapeño Peppers
5 ripe tomatoes, seeded and chopped
1 cucumber, peeled, seeded and diced
2 sweet yellow bell peppers, seeded and diced
1 fresh jalapeño pepper
Jalapeño peppers reserved from cans
1 clove fresh garlic, minced
1 avocado, peeled and diced
1/2 cup olive oil, including oil reserved from cans
5 cups tomato juice
Juice of 4 limes
1 tsp cumin
Salt and pepper

Mix together tomatoes, cucumber, bell peppers, jalapeño peppers and garlic in a large bowl. Pour in olive oil, tomato juice and lime juice. Stir to combine. Purée half the soup in a food processor or blender, then stir back into the un-puréed half. Season with cumin and salt and pepper to taste. Refrigerate until cold. Just before serving, stir in the sardines and avocado. Garnish with sardine and fresh jalapeño slice on skewer. Makes 10 servings.