Print: Quick Classic Gazpacho

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.

Prep

17 min

Cook

30 min

Servings

Difficulty

Medium

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 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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/quick-classic-gazpacho