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Melissa's Gazpacho
by Melissa's Corporate Chefs


1 quart Tomato Juice or V-8 Juice 
2 Yellow Tomatoes blanched peeled and diced 
4 Sunflower Chokes peeled and diced 
1/3 jar Fire Roasted Sweet Red Bell Peppers diced 
2 tablespoons Meyer Lemons Juice 
1 Cipolline Onions diced 
2 tablespoons Cilantro chopped 
1 tablespoon Pico de Gallo Seasoning 
Salt and Fresh Ground Black Pepper to taste 
Good Life Food Organic Croutons for garnish 


Combine tomato juice, yellow tomatoes, sunchokes, roasted peppers and lemon juice in a blender and process for about 20-30 seconds. 

Mixture should be blended, but slightly chunky. 

Pour the mixture into a bowl and add the salt, pepper and Pico de Gallo for seasoning. 

Mix in the cilantro and cipolline onions. 

Pour into bowls and garnish with croutons. (Other garnishes include sour cream or yogurt, diced avocado, and additional chopped cipolline onions.)