Quick Classic Gazpacho

For the ultimate gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes. So what if you don't have time to fuss with fresh 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.

• Calories: 85 Calories

Ingredients

• ½ cup water
• salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 2 medium garlic cloves, minced
• 1 seedless cucumber, cut into 1/4-inch dice
• 1 small onion, cut into 1/4-inch dice
• 1 small jalapeno pepper, seeded and minced (Optional)
• 2 tablespoons chopped fresh parsley, basil or cilantro
• 2 (14.5 ounce) cans diced tomatoes (I use Hunt's Petite Diced)
• 1 small yellow bell pepper, seeded and cut into 1/4-inch dice

Recipe Instructions

Step 1

Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)