Making gazpacho is super easy! It’s a lovely dish to have when it’s hot. I served this with a simple grilled chicken breast. It was a hit!
Servings: Serves 4
28 oz can of chopped tomatoes (undrained – use the juice, too)
1 small yellow bell pepper, diced
3/4 cup of onion, diced
1/2 English cucumber, peeled and diced
2 medium garlic cloves, minced (you can also use garlic in a jar if you’re in a hurry)
2 Tbl balsamic vinegar
1/2 of a jalapeno, finely minced (I used a rasp for this, be careful not to get juice in your eyes)
2 Tbl minced cilantro (or basil if you prefer)
In a blender, whiz the 28 ounces of tomatoes with the balsamic vinegar. Put in a large bowl. Add all of the other ingredients and stir. Chill until cold throughout and serve. If you are in a hurry you can put this in your freezer for 30 minutes to chill it.