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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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) |
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 |
Directions:
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.)
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