- 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
- 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.)
09/18/2019
recipepes.com
quick classic gazpacho, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
