My F&W
quick save (...)

Blender Gazpacho

  • SERVINGS: 6
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

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

  1. 2 pounds ripe tomatoes—peeled, seeded and coarsely chopped, or one 28-ounce can best-quality plum tomatoes, chopped
  2. 1 medium onion, preferably a sweet variety such as Vidalia or Walla Walla, coarsely chopped
  3. 1 large cucumber, peeled
  4. 1/2 green bell pepper, coarsely chopped
  5. 1/2 red bell pepper, coarsely chopped
  6. 2 scallions, coarsely chopped
  7. 3 garlic cloves
  8. 1/3 cup extra-virgin olive oil
  9. 3 tablespoons sherry vinegar or balsamic vinegar
  10. 1 to 2 teaspoons hot pepper sauce
  11. 1 teaspoon ground cumin
  12. 1/2 to 1 cup chilled tomato juice
  13. Salt and freshly ground black pepper
  14. Croutons, chopped fresh herbs, sliced scallions or diced avocado, for garnish
  1. 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 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.
  2. Cover the bowl and refrigerate the soup until very cold, at least a couple of hours or for 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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.