CHILLED GAZPACHO
Serves: 2
Time: 10 min
INGREDIENTS
- 1 jar La Mexicana mild, medium or hot salsa
- 1 small cucumber, diced
- 1 tsp white truffle oil
- 2 tbsp sour cream
- 1 sprig cilantro
DIRECTIONS
- Puree half of cold salsa in blender until smooth
- Add diced cucumber and pulse 1 second
- Pour into a chilled bowl with remainder of cold salsa
- Top with a dollop of sour cream in the center
- Drizzle with truffle oil and garnish with cilantro sprig
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