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
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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.
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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.
