You need to peel, seed, dice, salt, and drain really good, vine-ripened tomatoes to make the best gazpacho. Try this gazpacho instead if you don’t have time to mess with fresh tomatoes. I’ve discovered that the canned variety works just as well. Another benefit? When the soup is chilled, fresh tomatoes begin to go bad, but canned tomatoes are unaffected by the cold.
| Prep Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 6 |
Ingredients
- 2 (14.5 ounce) cans diced tomatoes (I use Hunt’s Petite Diced)
- ½ cup water
- 2 tablespoons extra-virgin olive oil
- 1 medium 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
- 1 small jalapeno pepper, seeded and minced (Optional)
- 2 medium garlic cloves, minced
- 2 tablespoons sherry vinegar
- 2 tablespoons chopped fresh parsley, basil or cilantro
- salt and ground black pepper to taste
Instructions
- Pour 1/2 cup diced tomatoes into a food processor. Add water and oil to the food processor; blend until puréed. Pour into a medium bowl and add remaining diced tomatoes.
- Stir in cucumber, bell pepper, onion, jalapeño, garlic, vinegar, and parsley; season with salt and pepper. Cover and refrigerate for at least 2 hours before serving.
Reviews
Really good, and super refreshing on a hot summer day! As far as flavor goes, minimal changes were needed. I thought the flavors popped more with an extra tablespoon of sherry vinegar. As far as execution goes, this was simply too thick, going by the given ingredient amounts. It resembled a salsa instead of a soup. I ended up removing some of the mixture to a blender (about 1/3 of it) and blending it, then returned it the bowl. That helped give it a much better consistency. For the herbs I used cilantro. I would make this again!
It’s a basic recipe. You will need to add spices to your taste. I add cumin, oregano, lime juice, adobo. This should be made well ahead of time so the flavors can blend. Personally, I like to process all of the soup for a smoother texture.
Loved this recipe! I used fresh, heirloom tomatoes. I did not add any water and I am glad that I didn’t because it would have been too much. I did need to use white wine vinegar in place of the sherry vinegar as I could not find that anywhere. I choose to use fresh basil as the herb. This definitely tasted best after having time to chill and time to let the flavors come together. We served with some fresh limes to squeeze over the soup and some sliced avocado on the side.
Five stars for EASY! After years of making this delicious soup from FRESH tomatoes, I find this is just as delicious with much less work and time. Topped with fresh-made croutons, this quick and easy gazpacho was a hit!
So easy and so delicious! Follow the recipe exactly and you won’t be disappointed!!
Made the recipe exactly as written, and it was delicious. Simple, fast and fresh tasting.
This is a good, quick recipe, and I’ll add it to my summer regular fare. I used canned crushed tomatoes rather than diced, because that’s what I had on hand. Could have done without the jalapeño.
I substituted the sherry vinegar with lemon juice. I really liked the taste and how quick it was to make. Of course I’ll try a different recipe next time because all the recipes look so good.
I left out the jalapeños, and salt and pepper; it didn’t need them. Like other reviewers I used lime juice (bottled) rather than the sherry; however the soup was missing something so I added one Tblspn of (apple cider) vinegar (it was the vinegar in the front of the cabinet). Then the mix was right; sweet with a tang. I also put 2/3 of the mixture through the processor on chop to make more of a broth.
I have made this 6-7 times and its so good!
Blown out of the water by how quality this easy soup tastes! I got a craving for gazpacho, but I didn’t want to invest the time in preparing it from fresh tomatoes. This is an excellent adaptation of the classic recipe.
My husband and I really enjoyed this gazpacho. Refreshing and delicious. We wanted more of a soup consistency than tomato chunks so I pureed both cans of chopped tomatoes and it was thick and creamy. I substituted balsamic vinegar for the sherry wine vinegar (gave it some sweetness), used 1/4 tsp Cayenne pepper instead of Jalapenos (try 1/8 tsp first then work your way up), squeezed in some fresh lime juice and added some sliced avocado on top of the soup once it was in the bowl and it made a great garnish. Enjoy!
I made this almost exactly the way it is posted and it is delicious!! I just omitted the jalapenos because I don’t like them. I love that the recipe calls for canned tomatoes since I can’t grow anything to save my life. I will be making this again soon!
I have made this wonderful Gazpacho several times over the past 3 years and if I could give it ten stars, I would. The past few times I’ve made it I have used spicy V-8 instead of water to give it a little more kick.
Very tasty for quick gazpacho. Could probably use more spice but it was very good.
We had this tonight and like most reviewers, I changed it up a bit. Use a high quality canned tomato is key to this recipe. I made half a batch and used lime juice because we’re not fans of sherry vinegar. Since I added lime juice, I used cilantro as the fresh herb. After sitting in the refrigerator for 5 hours, I thought it needed something and added about half a teaspoon of ground cumin. After sitting for another couple of hours, we had it with a bit of diced avocado along with lemon pepper salmon II from this site. The flavors paired very well together and we’ll definitely have again. Great base recipe and very easy to change for your family’s tastes.
Made this soup in the morning following the recipe exactly and choosing cilantro as the green herb. I tasted it and thought it was just ok. By 5 pm when it was 90 degrees outside I tasted it again and WOW what a difference. The flavors were wonderful. Truly the best gazpacho I ever made- better than using fresh tomatoes!
Excellent! Flavor is still great even if all ingredients get chopped in a blender. I used half of a large white onion, and substituted dried parsley (1 tsp dry = 1 tbsp fresh), with great results. I think a green onion or two would work well instead of the white. Without the jalapeno pepper, some Tabasco or Red Hot would work.
I had a lot of fresh ripe tomatoes. So I smoked the tomatoes onions and peppers, this was delicious, and we ate it all.
Wonderful recipe. My dad has fallen in love with this and I have to make it almost every week (sometimes twice a week when it’s really hot). I’ve made some adjustments as I’ve been making it, using Diced Rotels with Green Chiles instead of jalepeno and lime juice in place of sherry vinegar (thanks to DebLeg for that suggestion!) and 6-8 chopped green onions instead of white/yellow. I also removed the water and instead of processing the tomatoes into puree, I add 1-2 drinking glasses of V-8 Spicy Hot for the liquid base… saves on preparation time and clean-up (just have to wash cutting board and knife).
Too much raw garlic.