Best 3 Blender Gazpacho Recipes

Blender gazpacho is an easy, refreshing, and delicious cold soup that's perfect for a hot summer day. It's also a great way to get your daily dose of fruits, vegetables, and whole grains. Made with fresh tomatoes, cucumbers, bell peppers, garlic, and olive oil, this soup is packed with flavor and nutrients. And because it's made in a blender, it's quick and easy to prepare.

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BLENDER GAZPACHO WITH CELERY, CARROT, CUCUMBER AND RED PEPPER

Blender Gazpacho With Celery, Carrot, Cucumber and Red Pepper image

In a classic gazpacho all of these vegetables except the tomatoes are cut into fine dice and served as accompaniments to the puréed tomato base. In this version, I blend everything together into what is essentially a tangy, pungent vegetable smoothie. You can serve this in glasses or in bowls. I like the tarragon garnish.

Provided by Martha Rose Shulman

Categories soups and stews, appetizer

Time 10m

Yield Serves 6

Number Of Ingredients 12

Ingredients

2 slices red or white onion
3/4 pound cucumber (such as 1 long European), peeled and coarsely chopped
1 1/2 pounds ripe tomatoes, quartered
1 medium carrot, peeled and coarsely chopped
2 sticks celery, coarsely chopped
1 medium size red pepper, coarsely chopped
2 large garlic cloves, halved, green germs removed
2 tablespoons sherry vinegar, plus a little extra for the onion
2 tablespoons extra virgin olive oil
Salt to taste
1 cup ice water
Chopped fresh tarragon or slivered fresh basil leaves for garnish

Steps:

Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
Working in 2 batches, blend all of the ingredients except the tarragon or basil leaves in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling) and chill for at least 2 hours before eating. Garnish each bowl or glass with chopped fresh tarragon or slivered basil leaves.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 679 milligrams, Sugar 7 grams

BLENDER GAZPACHO

Blender Gazpacho image

An easy-to-make twist on the classic chilled soup.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 45m

Number Of Ingredients 9

Ingredients

1 cup small pieces white bread (torn from day-old rustic bread, crust removed)
1 small clove garlic, minced
2 tablespoons red wine vinegar
1/2 English cucumber, peeled and cut into 1-inch pieces, plus 8 very thin rounds for garnish
1 1/2 cups coarsely chopped (about 1 1/2 peppers) jarred roasted red bell peppers
2 pounds beefsteak tomatoes, cut into quarters
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse salt
Freshly ground pepper

Steps:

Stir together bread, garlic, vinegar, and 3/4 cup cold water in a medium bowl. Set aside.
Process cucumber, roasted peppers, and bread mixture in a blender until smooth. Transfer to a large bowl. Puree half of the tomatoes in the blender, and transfer to the bowl with cucumber mixture. Puree remaining tomatoes, slowly adding oil while blender is running. Transfer to the bowl; whisk to combine. Stir in salt; season with pepper. Refrigerate, covered, until chilled, about 30 minutes. Divide gazpacho among 4 bowls. Garnish each with 2 cucumber rounds.

BLENDER GAZPACHO

BLENDER GAZPACHO image

Categories No-Cook Summer

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 slices red or white onion
3/4 pound cucumber (such as 1 long European), peeled and coarsely chopped
1 1/2 pounds ripe tomatoes, quartered
1 medium carrot, peeled and coarsely chopped
2 sticks celery, coarsely chopped
1 medium size red pepper, coarsely chopped
2 large garlic cloves, halved, green germs removed
2 tablespoons sherry vinegar, plus a little extra for the onion
2 tablespoons extra virgin olive oil
Salt to taste
1 cup ice water
Chopped fresh tarragon or slivered fresh basil leaves for garnish

Steps:

1. Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces. 2. Working in 2 batches, blend all of the ingredients except the tarragon or basil leaves in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling) and chill for at least 2 hours before eating. Garnish each bowl or glass with chopped fresh tarragon or slivered basil leaves. Note: for a smoother texture, strain the soup.

Tips:

Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your gazpacho will be. If you can't find ripe tomatoes, you can roast them in the oven to concentrate their flavor.
Use a variety of vegetables: Gazpacho is a great way to use up leftover vegetables. Feel free to experiment with different combinations, such as cucumbers, bell peppers, onions, and garlic.
Add some herbs and spices: A few herbs and spices can really brighten up the flavor of gazpacho. Some good options include basil, cilantro, cumin, and paprika.
Chill the gazpacho before serving: Gazpacho is best served cold, so make sure to chill it for at least 2 hours before serving.
Garnish the gazpacho with your favorite toppings: Some popular toppings for gazpacho include croutons, diced cucumber, chopped tomatoes, and a drizzle of olive oil.

Conclusion:

Gazpacho is a refreshing and flavorful soup that is perfect for a hot summer day. It is also a great way to use up leftover vegetables and herbs. With just a few simple ingredients, you can make a delicious and healthy gazpacho that the whole family will enjoy.

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