Quick Classic Gazpacho

By klgettins

Ingredients

• 2 (14.5 ounce) cans diced tomatoes (I prefer fire-roasted)
• 1/2 cup water
• 2 tablespoons extra-virgin olive oil
• 1 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
• 2 medium garlic cloves, minced
• 1 small jalapeno pepper, seeded and minced (optional)
• 2 tablespoons sherry vinegar
• 2 tablespoons chopped fresh parsley, basil or cilantro
• Salt and freshly ground black pepper

Details

Servings 6
Adapted from allrecipes.com

Preparation

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.)