Medium

Quick Classic Gazpacho

Total Time
47 min
17m prep · 30m cook
Servings
4 people
Rating
Difficulty
Medium
2 views
🌱 Vegan 🥬 Vegetarian 🌾 Gluten-Free 🥛 Dairy-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

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 , 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.

Nutrition Facts

Per serving

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