Recipe - Starkist Vegetable Gazpacho

1 lg Onion; quartered
1 md Zucchini; halved lengthwise
1 Yellow or crookneck squash
halved lengthwise
1 Red bell pepper
1 Yellow bell pepper
Three fourths cup Bottled olive oil
vinaigrette dressing
1 cn (6 ounces) starkist solid
white tuna; drained and
chunked
3 pound Firm ripe tomatoes; chopped
2 Cucumbers; peeled, seeded
and chopped
2 Cloves fresh garlic; minced,
up to 3 OR pressed
One half cup Fresh sourdough bread crumbs
1 One half cup Tomato juice; up to 2

Preheat broiler. Brush onion quarters, zucchini and squash halves and whole
peppers with dressing; reserve remaining dressing. Broil 6 to 8 minutes,
turning occasionally until vegetables are roasted and pepper skins blister
and turn black. Remove from broiler. Place peppers in paper bag; close bag
and let stand 15 minutes before peeling. Cool remaining vegetables. Peel
skin from peppers; seed and remove membrane. Cut all roasted vegetables in
large pieces; place in food processor bowl with metal blade. Process until
coarsely chopped. Transfer to large bowl; add tuna, tomatoes, cucumbers,
garlic, bread crumbs, 1One half cups tomato juice and remaining dressing. Blend
thoroughly. Add remaining One half cup tomato juice to thin, if necessary.

Recipe by: StarKist®

Posted to brandnamerecipes by Barbrabarbra@pipeline.com on Feb 09, 1998