Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Quick Classic Gazpacho

4

140 min

Quick Classic Gazpacho

Quick Classic Gazpacho Photo 1

Time

140 min

Serving

6 persons

Calories

85

Rating

4.00★ (75)

Cuisine

Author: Victoria Buriak
For the ultimate gazpacho, you must peel, seed, dice, salt, and drain really good, vine-ripened tomatoes. But if you don't have time to fuss with fresh tomatoes, try this gazpacho with canned 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

  • tomatoes (I use Hunt's Petite Diced): 2 cans (14.5 ounce cans, diced)
  • water: 0.5 cup
  • extra-virgin olive oil: 2 Tbsp
  • medium seedless cucumber, cut into 1/4-inch dice: 1 piece
  • yellow bell pepper, seeded and cut into 1/4-inch dice: 1 piece
  • onion, cut into 1/4-inch dice: 1 piece
  • jalapeño pepper: 1 piece (minced, optional)
  • medium garlic cloves: 2 piece (minced)
  • sherry vinegar: 2 Tbsp
  • fresh parsley, basil or cilantro: 2 Tbsp (chopped)
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Quick Classic Gazpacho Photo 21
Quick Classic Gazpacho Photo 32
  1. 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.
    Quick Classic Gazpacho Photo 2
  2. 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.
    Quick Classic Gazpacho Photo 3

How did you like this article?

You may also like