Name: Quick Gazpacho
Prep time: 20 min
Ingredients: 1 can (15-ounces) petite diced tomatoes; 1/2 cup cucumbers, diced, peeled and seeled; 1/2 cup green bell pepper, diced; 1 tablespoon red onion, diced; 1 1/2 teaspoon Spice Island's smoked paprika; 1/4 teaspoon Spice Island's garlic powder; 2 tablespoon Mazola extra virgin olive oil; 2 tablespoon sherry or red wine vinegar; sea salt, to taste; black pepper, to taste; 2 ounce Manchego cheese, shaved

Quick Gazpacho

By: Mazola Corn Oil

The smokey flavor of smoked paprika really shine in this gazpacho recipe. Made with the finest ingredients and perfect for any week night dinner make Quick Gazpacho tonight.

Notes

Additional heart healthy meal suggestions can be found at www.Mazola.com. Corn oil contains the highest amount of naturally occurring plant sterols per serving compared to any other cooking oil. Corn oil, such as Mazola, contains four times as many plant sterols as olive oil and 40 percent more than canola oil. Switching to corn oil whenever you use cooking oil is a great way to add plant sterols to your diet.

Preparation Time20 min

Chilling Time1 hr

Ingredients

1 can (15-ounces) petite diced tomatoes
1/2 cup cucumbers, diced, peeled and seeled
1/2 cup green bell pepper, diced
1 tablespoon red onion, diced
1 1/2 teaspoon Spice Island's smoked paprika
1/4 teaspoon Spice Island's garlic powder
2 tablespoons Mazola extra virgin olive oil
2 tablespoons sherry or red wine vinegar
sea salt, to taste
black pepper, to taste
2 ounces Manchego cheese, shaved

Instructions

Pulse tomatoes, cucumber, green pepper, onion, smoked paprika, garlic powder, olive oil and vinegar in a food processor 5 to 7 times to puree.
Grind sea salt and black pepper to taste.
Refrigerate at least 1 hour to chill soup. Top each bowl of soup with shavings of manchego cheese.