Quick Classic Gazpacho
Ingredients
- 2 (14.5 ounce) cans diced tomatoes (I use Hunt's Petite Diced)
- ½ cup 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, seeded and minced (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
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Instructions
- 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.
- 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.
Source
Original recipe: View Original