Melanie's Gazpacho

This weekend, find some time to fiesta—Mexican-style! Food stylist Melanie Jimenez whips up three courses that will surely satisfy, starting with this this comforting soup and appetizer combo. It’s perfect for vegans, too.

Serves 6 Prep Time 15 minutes

1 can (15 ounces) crushed or diced tomatoes
1 clove garlic
2 stalks spring onions, white parts only, chopped
1/2 red bell pepper, chopped
1 cup chicken stock
salt and pepper to taste
sugar to taste
1 avocado, diced
1/2 cucumber, seeded and diced
6 cherry tomatoes

1  Place the first four ingredients in a food processor or blender. Purée until smooth.

2  Stir in the chicken stock and season to taste. Chill.

3  Serve at room temperature, adding some diced avocado, cucumber, and one cherry tomato (halved) to each serving.

Enjoy with Veggie Quesadillas

Photography by At Maculangan │ Recipe and Food Styling by Melanie Jimenez │ Prop Styling by Paulynn Chang-Afable │ Props from Rustan’s Department Store

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