Recipe by USA WEEKEND columnist Pam Anderson
"For the ultimate gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes. So what if you don't have time to fuss with fresh 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."
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2 (14.5 ounce) cans
diced tomatoes (I use Hunt's Petite Diced)
extra-virgin olive oil
seedless cucumber, cut into 1/4-inch dice
yellow bell pepper, seeded and cut into 1/4-inch dice
onion, cut into 1/4-inch dice
medium garlic cloves, minced
jalapeno pepper, seeded and minced
chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper
This is a terrific, refreshing soup. My only change in recipe was substituting sherry with LIME JUICE.
I wish I could give this a 3.5 stars. This is a good, and useful recipe. It's quick, easy and fairly foolproof. I've used another recipe from this site that was better, and the main taste difference is the use of fresh versus canned tomatoes. That said, I specifically went looking for a recipe using canned b/c of the convenience. Considering this, this is a very good one. Taste is only marginally compromised by not using fresh tomatoes, and that's worth it when in a pinch. I'll make this again, I'm sure.
Great recipe!! I did do a few different things to make it my own (which might be reflected in the picture I submitted?). I sided it with sliced avocado, stuffed crabs, and wheat crackers. I was not able to find seedless cucumbers at my market, so I used a regular cucumber, halved it, sliced it lengthwise, then scooped out the seeds with a melon baller. Changes I made:
- Put half of everything in the blender to smooth it out, then added the other half of the tomatoes for a few seconds just to chop them down a bit.
- Used lime juice instead of sherry vinegar.
- Added about 1/2-1 cup V8 juice, and 1/2 tsp. each of cumin, curry, and cayenne pepper to give it a slight kick.
- Used 2 serano peppers instead of 1 jalepeno (it's what I had on-hand) and used cilantro.
My husband LOVES this recipe, and he was looking forward to it again this summer!
This was sooo good! Very refreshing and healthy to boot. I halved this recipe and made a few minor adjustments. It seemed too chunky and thick so I added a can of V8 (the hot&spicy kind. Also, I didn't have sherry vinegar so I subbed lime juice. I served it with some lime wedges too. Thanks Pam, you've done it again!!!
i was looking for a fast way to make gazpacho and this worked really well! i added another 1/2 cup of water to thin it out a little and threw in 1/2Tbsp of curry powder to spice it up- turned out fantastic!
This is a good base recipe. I adapted a bit for items I didn't have and items I wanted more of. I will continue to use this as abase though as it is simple and tasty.
This is wonderfully fresh tasting and delicious. A very healthy and tasty way to get your veggies in! Followed the recipe exactly except that I added about 1 tsp cumin and used cilantro in it. Also used basalmic vinegar since I didn't have sherry vinegar. This is something that I'll make often! Thanks!
Made a huge batch of this and loved it! It's even better the second day... the peppers give it a kick and color and I've gotten requests for the recipe already!
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Classic Gazpacho
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 85
** Calories from Fat: 41
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