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Easy Blender Gazpacho

Vegetarian Times Issue: July 1, 2007   p.41

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.

Directions

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

Member Rating: 111

ingredient list

Serves 6

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

Nutritional Information

Per SERVING:

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