For the ultimate gazpacho, you must peel, seed, dice, salt, and drain really good, vine-ripened tomatoes. But if you don't have time to fuss with fresh tomatoes, try this gazpacho with canned tomatoes. I've found the canned variety makes a fine substitute. Another advantage? Fresh tomatoes start to deteriorate as soon as the soup is refrigerated, but canned tomatoes are unaffected by the chill.
Ingredients
- 2 cans diced tomatoes , 14.5 ounce
- 0.5 cups 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 , 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
Instructions
-
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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Taramosalata
Taramosalata is a classic Greek appetizer made with fish roe, soaked bread, olive oil, and lemon juice. Satisfyingly delicious, this wonderful, slightly pink dip is perfect served on pita bread as part of a meze platter or a tasty lunch with some olives and a salad on the side.
Empanada Filling
This is my grandmother's recipe for Peruvian beef empanada filling. Use homemade pie crust or, in a pinch, refrigerated pie crust to make these Peruvian turnovers. Lightly dust powdered sugar over the baked empanadas and serve with lime wedges for authentic flair.
Becky's Healthier Ham and Cheese Quiche
I have been on a permanent quest to find the perfect eggbeater quiche recipe. As a self-professed breakfast food, cheese, and egg lover, quiche represents all that is right and good in a culinary concoction. Traditionally quiche is not a healthy option, what with all the cream and cheese that typically goes into it. I have experimented with different versions of a healthier quiche for years, but a couple of weeks ago, I stumbled upon the perfect mixture, and I am pleased to share it here with all of you.