Quick Classic Gazpacho
Description
This gazpacho with canned tomatoes, cucumber, and jalapeño is a fine substitute for any version made with fresh, vine-ripened tomatoes.
Ingredients
•
2 (14 1/2 ounce) cans diced tomatoes (I use Hunt's Petite Diced)
•
1/2 cup water
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2 tablespoons extra-virgin olive oil
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1 medium seedless cucumber, cut into 1/4-inch dice
•
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
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1 small onion, cut into 1/4-inch dice
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1 small jalapeno pepper, seeded and minced
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2 medium garlic cloves, minced
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2 tablespoons sherry vinegar
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2 tablespoons chopped fresh parsley, basil or cilantro
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salt and ground black pepper to taste
Directions
1
Pour 1/2 cup diced tomatoes into a food processor. Add water and oil to the food processor; blend until puréed. Pour into a medium bowl and add remaining diced tomatoes.
2
Stir in cucumber, bell pepper, onion, jalapeño, garlic, vinegar, and parsley; season with salt and pepper. Cover and refrigerate for at least 2 hours before serving.