Quick Classic Gazpacho

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. 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. 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.