Quick Classic Gazpacho (2024)

• Soups, Stews and Chili Recipes
• Soup Recipes
• Vegetable Soup Recipes
• Gazpacho Recipes

Ingredients

• 2 (14.5 ounce) cans diced tomatoes (I use Hunt's Petite Diced)

• ½ cup water

• 2 tablespoons extra-virgin olive oil

• 1 medium seedless cucumber, cut into 1/4-inch dice

• 1 small yellow bell pepper, seeded and cut into 1/4-inch dice

• 1 small onion, cut into 1/4-inch dice

• 1 small jalapeno pepper, seeded and minced (Optional)

• 2 medium garlic cloves, minced

• 2 tablespoons sherry vinegar

• 2 tablespoons chopped fresh parsley, basil or cilantro

• salt and ground black pepper to taste

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.

Nutrition Facts (per serving)

Photos of Quick Classic Gazpacho

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France C

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Photo byFrance C

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Photo byAmber Godfrey

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