Quick Classic Gazpacho

Classic gazpacho blends tomatoes, onions, peppers, cucumbers and herbs.
It's soothing on simmering days. Try pineapple, watermelon or mango
gazpacho this summer.

2 heaping cups diced fresh tomatoes
1/2 cup water
2 Tbs. extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice (about 2 cups)
1 small yellow bell pepper, seeded and cut into 1/4-inch dice (about 3/4 cup)
1 small onion, cut into 1/4-inch dice (about 1/2 cup)
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced (optional)
2 Tbs. sherry vinegar
2 Tbs. chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Process 1/2 cups of tomatoes, along with the water and oil, in a blender or
food processor until pureed. Transfer to a medium bowl, along with
remaining ingredients. Season with salt and pepper to taste. Refrigerate
until ready to serve. (Can be made several hours before serving.)

Makes 6 servings.

Nutritional information per serving:
85 calories, 2g protein, 10g carbohydrates, 5g fat (trace saturated), 2g
fiber, 227 mg sodium

*Pineapple Gazpacho
Substitute 2 heaping cups of fresh pineapple in 1/4-inch dice and 2 cups
of pineapple juice for the tomatoes and water. Use a red bell pepper
instead of yellow. Substitute 3 Tbs. of fresh lime juice for the 2 Tbs. of
vinegar.

*Watermelon Gazpacho
Substitute 2 heaping cups of 1/4-inch-diced watermelon and 2 cups of
orange juice for the tomatoes and water. Use 3 Tbs. of fresh lime juice
instead of the 2 Tbs. of vinegar.

*Mango Gazpacho
Substitute 2 heaping cups of 1/4-inch-diced fresh mangoes and 2 cups of
orange juice for the tomatoes and water. Use a red bell pepper instead of
yellow. Substitute 3 Tbs. of fresh lime juice for the 2 Tbs. of vinegar.