Quick Classic Gazpacho

Name: Quick Classic Gazpacho
Total time: 140
Yield: 6
Ingredients: 2 (14.5 ounce) cans diced tomatoes (I use Hunt's Petite Diced); 0.5 cup water; 2 tablespoons extra-virgin olive oil; 1 medium 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; 1 small jalapeno pepper, seeded and minced; 2 medium garlic cloves, minced; 2 tablespoons sherry vinegar; 2 tablespoons chopped fresh parsley, basil or cilantro; salt and ground black pepper to taste

Recipe by USA WEEKEND columnist Pam Anderson from allrecipes.com

Lunch 2 Hr. 20 Mins.

Ingredients

6 servings

•

2 (14.5 ounce) cans diced tomatoes (I use Hunt's Petite Diced)
•

0.5 cup water
•

2 tablespoons extra-virgin olive oil
•

1 medium 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

•

1 small jalapeno pepper, seeded and minced
•

2 medium garlic cloves, minced
•

2 tablespoons sherry vinegar
•

2 tablespoons chopped fresh parsley, basil or cilantro
•

salt and ground black pepper to taste

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.