Name: Quick Classic Gazpacho
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Diced tomatoes (I use Hunt's Petite Diced) - 2 (14.5 ounce) cans; Water - ½ cup; Extra-virgin olive oil - 2 tablespoons; Seedless cucumber, cut into 1/4-inch dice - 1 medium; Yellow bell pepper, seeded and cut into 1/4-inch dice - 1 small; Onion, cut into 1/4-inch dice - 1 small; Jalapeno pepper, seeded and minced (Optional) - 1 small; Garlic cloves, minced - 2 medium; Sherry vinegar - 2 tablespoons; Chopped fresh parsley, basil or cilantro - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Quick Classic Gazpacho

1. Diced tomatoes (I use Hunt's Petite Diced) - 2 (14.5 ounce) cans

2. Water - ½ cup

3. Extra-virgin olive oil - 2 tablespoons

4. Seedless cucumber, cut into 1/4-inch dice - 1 medium

5. Yellow bell pepper, seeded and cut into 1/4-inch dice - 1 small

6. Onion, cut into 1/4-inch dice - 1 small

7. Jalapeno pepper, seeded and minced (Optional) - 1 small

8. Garlic cloves, minced - 2 medium

9. Sherry vinegar - 2 tablespoons

10. Chopped fresh parsley, basil or cilantro - 2 tablespoons

11. Salt and ground black pepper to taste - 2 tablespoons

How to cook deliciously - Quick Classic Gazpacho

1. Stage

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. Stage

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.