Chilled Gazpacho Recipe

A summertime favorite, a bowl of gazpacho is welcome as a light lunch with salad and pita chips, or a late afternoon snack with a cocktail by poolside!

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 cilatro

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.