Cool and Easy Gazpacho

6 servings (1 cup each)


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2 cans (14.5 oz each) Hunt's Diced Tomatoes, undrained
3 medium red bell pepper, roasted
2 medium cucumbers, peeled, halved lengthwise, seeded and cut into chunks
1/4 small red onion, cut into chunks
1/4 cup red wine vinegar
1/4 cup seasoned rice vinegar
3 tablespoons extra virgin olive oil
2 tablespoons chopped fresh cilantro or parsley
Salt and ground black pepper, optional


Hands On: 15 minutes
Total: 1 hour 15 minutes

1. Place tomatoes with their juice, the bell peppers, cucumbers, onions, vinegars, oil and cilantro in food processor or blender container; cover.

2. Process just until blended. (Do not puree. Mixture should still be chunky.) Pour into medium bowl; cover.

3. Refrigerate at least 1 hour, or until chilled. Season with salt and pepper to taste, if desired.

Created date

October 2008