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
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