CHILLED GAZPACHO

Serves: 2

Time: 10 min

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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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