Quick Classic Gazpacho

Name: Quick Classic Gazpacho
Total time: 120 min
Yield: 6 Servings
Ingredients: 🍅 2 (14.5 ounce) cans diced tomatoes; 💧 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; 🧄 2 medium garlic cloves, minced; 2 tablespoons sherry vinegar; 2 tablespoons chopped fresh parsley, basil or cilantro; 🧂 Salt to taste; Ground black pepper to taste

Cost $8, save $10

Source: Recommended by CookPal

120 Min
6 Servings
$8

Quick Classic Gazpacho

Cost $8, save $10

Source: Recommended by CookPal

120 Min
6 Servings
$8

INGREDIENTS

Main Ingredients
- 🍅 2 (14.5 ounce) cans diced tomatoes
- 💧 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
- 🧄 2 medium garlic cloves, minced
- 2 tablespoons sherry vinegar
- 2 tablespoons chopped fresh parsley, basil or cilantro
- 🧂 Salt to taste
- Ground black pepper to taste

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

Calories

2
Protein
8
Carbs
5
Fats

💡 For a smoother texture, blend more of the diced tomato mixture.Serve chilled for a refreshing summer dish.Top with freshly diced cucumber or a drizzle of olive oil for presentation.Leftovers can be stored covered in the fridge for up to 3 days.