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Easy Blender Gazpacho

This version of gazpacho does away with all the slicing and dicing, and blending the soup lets the flavors meld without a lengthy chill time. Any vinegar will work in this soup, but sherry vinegar brings it closest to its Spanish roots.

Ingredients: 

Ingredients: 

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4 medium tomatoes, quartered
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1 medium seedless cucumber, peeled and roughly chopped (about 2 ½ cups)
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1 small red bell pepper, chopped (about 1 cup)
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1 Tbs. sherry vinegar
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2 cloves garlic, peeled
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1 Tbs. olive oil

Instructions: 

Purée all ingredients except olive oil in blender until smooth. Ladle gazpacho into bowls, drizzle with oil, and serve.

Nutrition Information: 

Calories: 
60
Protein: 
1 g
Total Fat: 
3 g
Saturated Fat: 
0.5 g
Carbohydrates: 
8 g
Cholesterol: 
0 mg
Sodium: 
6 mg
Fiber: 
2 g
Sugar: 
4 g
Yield: 
Serves 6

Comments on this Recipe

I love gazpacho and, unfortunately, was not satisfied with this particular recipe. There wasn't an explosion in my mouth like I love and it wasn't very soupy. Much more like a salsa for children.

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Omnonom

This was terrible...I followed recipe exactly and ended up with foam...