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QUICK CLASSIC GAZPACHO Recipe

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This recipe for QUICK CLASSIC GAZPACHO, by , is from The Signorelli Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Coughlin
Added: Friday, June 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 (14.5 oz.) cans diced tomatoes (Hunt's Petite Diced work well)
1/2 c. water
2 T. extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice(about 2 cups)
1 sm. yellow bell pepper, seeded and cut into 1/4-inch dice (about 3/4 cup)
1 sm. onion, cut into 1/4-inch dice (about 1/2 cup)
2 med. garlic cloves, minced
1 sm. jalepeno pepper, seeded and minced (optional)
2 T. sherry vinegar
2 T. chopped fresh parsley, basil or cilantro
salt and freshly ground black pepper

Directions:
Directions:
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.)

Number Of Servings:
Number Of Servings:
serves 6
Personal Notes:
Personal Notes:
This Gazpacho is a great soup for the summer and it keeps well for several days. It is also very low in calories.

 

 

 

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