Quick Classic Gazpacho

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

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)

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.