Description
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.
Ingredients
- 2 (14.5 ounce) cans diced tomatoes (I use Hunt’s Petite Diced)
- ½ 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
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.
Servings: 6