Quick Classic Gazpacho

Serves: 6

Catharine Rutherford

1 January 1970

Based on User reviews:

47

Spice

47

Sweetness

47

Sourness

40

mins

Prep time (avg)

5.3

Difficulty

Ingredients:

2

Tomatoes (14.5 ounce cans diced i use hunt's petite diced)

1 cup

Water

2 tbsps

Extra-Virgin Olive Oil

1

Cucumber (seedless, 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)

2 tbsps

Sherry Vinegar

1

Salt

1

Ground Black Pepper (freshly)

Directions:

1

Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed

2

Transfer to a medium bowl, along with remaining ingredients

3

Season with salt and pepper to taste

4

Refrigerate until ready to serve

5

(Can be made several hours before serving)