2 ratings

Cool and Easy Gazpacho

Serve as an appetizer or alongside a sandwich
Photo courtesy of Ready Set Eat

This cold gazpacho is made with diced tomatoes, bell peppers and onions. 

Recipe courtesy of Ready Set Eat

Ready in
75 m
15 m
(prepare time)
60 m
(cook time)
Calories Per Serving


  • 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


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

Process just until blended.

(Do not puree. Mixture should still be chunky.)

Pour into medium bowl; cover.

Refrigerate at least 1 hour, or until chilled.

Season with salt and pepper to taste, if desired.