Gazpacho

My mother's take on basic gazpacho. Serve with crusty bread or Triscuits (always classy). 10 minutes max to prepare and perfect for summer!
Gazpacho
as interpreted from Bon Appetit (July 1995) by Joyce Copland
1 28-oz. can whole tomatoes, drained (reserve tomato juice to combine with water)
1 cucumber, peeled, seeded, and cut into rough pieces
1 green bell pepper, seeded, and cut into rough pieces
2 garlic cloves
1 tsp. salt
2 cups cold water (including juice from tomatoes)
1/4 cup white vinegar
2 tbsps. olive oil
2 tbsps. chopped fresh cilantro (optional)
- Place tomatoes, cucumber, pepper, garlic, and salt in blender.
- Add 1/2 cup of juice/water and blend briefly.
- Add remaining juice/water to vinegar and oil. Blend briefly.
- Stir in chopped cilantro. Season with pepper if desired.
- Cover and refrigerate for at least 3 hours.