1 can (14 oz/398 mL) fire-roasted diced tomatoes, undrained
1 1/2 cups (375 mL) tomato juice
1 small cucumber, peeled, chopped (1 cup/250 mL)
1/4 cup (50 mL) finely chopped red bell pepper
2 tbsp (30 mL) finely chopped red onion
2 tbsp (30 mL) finely chopped fresh cilantro
2 tsp (10 mL) white wine vinegar
Did You Know?: Lycopene, an important antioxidant, is the nutrient that gives tomatoes their colour. Tomatoes, especially those that are cooked or processed, are one of the richest sources of lycopene.
How-To Serve Gazpacho as a first course on a hot summer day.