This gazpacho with canned tomatoes, cucumber, and jalapeño is a fine substitute for any version made with fresh, vine-ripened tomatoes.
Preparation Time
20 mins
Total Time
20 mins
Calories
85 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
1 small jalapeno pepper, seeded and minced
2 tablespoons sherry vinegar
2 medium garlic cloves, minced
1 small onion, cut into 1/4-inch dice
2 tablespoons chopped fresh parsley, basil or cilantro
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
0.5 cup water
1 medium seedless cucumber, cut into 1/4-inch dice
2 (14.5 ounce) cans diced tomatoes (I use Hunt's Petite Diced)
