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Quick Classic Gazpacho Recipe

Recipe by: 106a802496d678ba

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Process 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.)
Ingredients
  • 6 servings
  • 85 cals
  • 2 (14.5 ounce) cans diced tomatoes (I use Hunt's Petite Diced)
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    85
    4%
  • Fat:
    4.6
    7%
  • Carbs:
    8.1
    3%
  • Protein:
    1.7
    3%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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