Gazpacho with Cucumber Recipe

Ingredients

• 2 (14.5oz) Cans fire roasted diced tomatoes
• 1 Pkg Aneto chicken broth
• 1 Tbsp Tomato paste
• ½ Tsp Chili powder
• ½ Tsp Onion powder
• 1 Tsp Cumin
• 15 1/2 Oz Canned black beans, drained and rinsed
• 1 ½ Cups corn kernels
• 3 Cups Rotisserie Chicken, pulled or diced
• Salt
• Pepper
• 2 Cups Cooked Matiz paella rice
• 2 garlic cloves, peeled and minced
• 1 shallot, peeled and sliced
• 2 tbsp red wine vinegar
• 1 cup cucumber, sliced
• 3 cups heirloom tomatoes
• 1 cup roasted red bell peppers
• 2 cups Aneto Vegetable Broth
• 2 - 4 tbsp Castillo de Canena Sherry Cask Olive Oil