QUICK CLASSIC GAZPACHO

1 (14.5 oz) can diced tomatoes, divided use
1 (8 oz) can tomato sauce
1/2 cup water
2 tablespoons extra-virgin olive oil
1 seedless cucumber, seeded and cut into 1/4-inch dice
1 small yellow bell pepper
1 small onion, cut into 1/4-inch dice
2 medium cloves minced garlic
1 small jalapeno pepper, seeded and minced (optional)
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley, basil or cilantro
salt and freshly ground black pepper to taste

Process 1/2 cup 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.)

Servings: 6
Source: Pam Anderson, USA Weekend