Gazpacho with Bocconcini Spears

• 3/4 cup (175) fresh cilantro, chopped
• 1 clove garlic, minced
• 1/4 cup (50) olive oil
• 1 tub (200 g) Tre Stelle Bocconcini Pearls, drained wooden skewers
• 2 red peppers, roasted
• broiled, skin and seeds removed
• 2 cups (500) tomato juice
• 1/2 cup (125) red wine vinegar
• 1/3 cup (75) olive oil
• 1 jalapeAo pepper, seeded and chopped
• 1 sm. sweet onion, chopped
• 1 english cucumber, peeled and chopped
• 1 green, yellow
• red pepper, chopped
• 1 tsp. (5) Tobasco sauce
• salt and pepper to taste

1. In a blender combine cilantro, minced garlic and 1/4 cup olive oil, blend until smooth; add salt and pepper to taste.
2. Pour into a bowl and add bocconcini pearls, stir, cover and refrigerate until ready to use.
3. Meanwhile in a food processor or blender purEe roasted peppers with 1 cup of the tomato juice and pour into a large bowl.
4. Add remaining tomato juice and vegetables to the bowl.
5. In small batches return mixture to blender and pulse on and off until roughly chopped.
6. Add Tobasco sauce, season with salt and pepper and refrigerate.
7. Remove boccconcini pearls from refrigerator and place on skewers to serve with soup.
8. Makes 6 soup servings

fresh cilantro, clove garlic, olive oil, skewers, red peppers, tomato juice, red wine vinegar, olive oil, pepper, sweet onion, cucumber, green, red pepper, tobasco sauce, salt

Taken from www.foodgeeks.com/recipes/22118 (may not work)