Quick Classic Gazpacho recipe

6 servings

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.

)