Gazpacho - Italian Style

• ~ 2 lb. ripe tomatoes
• ~ 1 (14.5 oz.) can fire roasted diced tomatoes, undrained
• ~ 3/4 cup water
• ~ 2 Tbl EVOO
• ~ 1 (15 oz.) can small white beans, rinsed and drained
• ~ 1/2 cup finely diced red onion
• ~ 1/2 cup mixed roasted red/yellow peppers
• ~ 1/2 cup chopped Kalamata olives
• ~ 1/2 cup chopped marinated artichoke hearts
• ~ 2 medium cloves garlic, minced
• ~ 2 tbl red wine vinegar
• ~ 1/2 tsp kosher salt
• ~ 1/4 tsp ground black pepper
• ~ Fresh basil sprigs

1. 1) Cut 1/2 lb of the tomatoes into chunks.
2. 2) In a blender, combine tomato chunks, canned tomatoes, water and EVOO.
3. 3) Blend until smooth and pour into a large bowl.
4. 4) Seed and chop remaining fresh tomatoes and add to bowl along with remaining ingredients.
5. 5)Stir, cover and refrigerate until cold, 4 hours or overnight.

tomatoes, tomatoes, water, tbl evoo, white beans, red onion, mixed roasted redyellow peppers, olives, hearts, garlic, red wine vinegar, kosher salt, ground black pepper, fresh basil sprigs

Taken from www.epicurious.com/recipes/member/views/gazpacho-italian-style-50188328 (may not work)