Easy Blender Gazpacho
30 minutes or fewer
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.
- 4 medium tomatoes, quartered
- 1 medium seedless cucumber, peeled and roughly chopped (about 2 ½ cups)
- 1 small red bell pepper, chopped (about 1 cup)
- 1 Tbs. sherry vinegar
- 2 cloves garlic, peeled
- 1 Tbs. olive oil
Purée all ingredients except olive oil in blender until smooth. Ladle gazpacho into bowls, drizzle with oil, and serve.