Birds Eye® Gazpacho Style Corn & Tomato Soup

1. 1

   Heat olive oil in a large nonstick skillet over MEDIUM-HIGH heat. Add pepper stir fry and garlic and cook until soft, about 5 minutes. Remove from heat and let cool

2. 2

   Add peppers and tomatoes to the bowl of a food processor. Blend until smooth.

3. 3

   Pour pureed tomatoes into a large saucepan. Add tomato juice, red wine vinegar, sugar and corn. Bring to a boil, reduce heat, cover and simmer 15 minutes. Season with salt and pepper, if desired.

4. 4

   Serving Suggestion: For a spicy kick, add hot sauce to soup. This soup is also delicious served cold on a hot summer day.

* Per serving · 4 servings · Values may vary.

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