Blender Gazpacho Recipes

BLENDER GAZPACHO

The blender makes instant work of this cold Spanish soup. Gazpacho improves with age, so try to make it ahead of time whenever possible. And, although the olive oil is optional in this recipe, it adds a real dimension to the flavor and texture of the soup. Even if you leave it out of the soup, drizzle a tad on top at serving time.

Provided by Alan in SW Florida

Categories Onions

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14

Blender Gazpacho image

Steps:

In a large bowl, stir together the tomatoes, onion, cucumber, bell peppers, scallions, and garlic. Working in 2-cup batches, whirl the mixture in a blender until finely chopped but not pureed. Return the mixture to the bowl and stir in the olive oil, vinegar, hot pepper sauce and cumin. Add enough of the cold tomato juice to make the gazpacho soupy but not too thin. Season generously with salt and black pepper.
Cover the bowl and refrigerate the soup until very cold, at least a couple of hours or up to 2 days. Stir the gazpacho and ladle it into bowls, or pour it at the table from a wide-mouth pitcher. Garnish with croutons, herbs, scallions, or diced avocado.

Nutrition Facts : Calories 161.8, Fat 12.5, SaturatedFat 1.7, Sodium 87.1, Carbohydrate 12.4, Fiber 3, Sugar 7.1, Protein 2.5

Ingredients

2 lbs ripe tomatoes, peeled, seeded, and coarsely chopped or 1 (28 ounce) can best-quality plum tomatoes, chopped
1 medium sweet onion, coarsely chopped (such as Vidalia or Walla Walla)
1 large cucumber, peeled and coarsely chopped
1/2 green bell pepper, coarsely chopped
1/2 red bell pepper, coarsely chopped
2 scallions, coarsely chopped
3 garlic cloves
1/3 cup extra virgin olive oil
3 tablespoons sherry wine vinegar or 3 tablespoons balsamic vinegar
1 -2 teaspoon hot pepper sauce
1 teaspoon ground cumin
1/2-1 cup chilled tomato juice
salt & freshly ground black pepper, to taste
sliced scallions or diced avocado

GAZPACHO

On a hot day, use your blender to whip up a refreshing cold gazpacho, a soup from a ripe tomato, cucumber, and bell pepper.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 15m

Number Of Ingredients 10

Gazpacho image

Steps:

In a food processor, puree tomato until almost smooth. Add cucumber, bell pepper, garlic, vinegars, and oil and season with salt and pepper. Pulse until mostly smooth.
Chill soup in the refrigerator 30 minutes (or up to 8 hours). Adjust seasoning; thin with water if necessary. Brush bread with oil. Serve soup drizzled with oil and topped with cheese, with bread alongside.

Nutrition Facts : Calories 182 g, Fat 15 g, Fiber 3 g, Protein 2 g

Ingredients

1 large tomato, cut into chunks
2-inch piece cucumber, peeled, seeded, and chopped
2-inch-wide strip bell pepper, chopped
1 small garlic clove, finely grated
1/4 teaspoon sherry vinegar
1/4 teaspoon red-wine vinegar
1 tablespoon extra-virgin olive oil, plus more for serving
Coarse salt and ground pepper
Toasted country bread, for serving
Shaved Manchego cheese, for serving

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