Quick Classic Gazpacho
Any gazpacho made with fresh, vine-ripened tomatoes can be substituted with this one by adding canned tomatoes, cucumber, and jalapeo.
Pour 1/2 cup diced tomatoes into a food processor.
Add water and oil to the food processor; blend until pured.
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.
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