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.
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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
- 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
Preparation
Purée all ingredients except olive oil in blender until smooth. Ladle gazpacho into bowls, drizzle with oil, and serve.
Nutrition Information
- Calories 60
- Carbohydrate Content 8 g
- Cholesterol Content 0 mg
- Fat Content 3 g
- Fiber Content 2 g
- Protein Content 1 g
- Saturated Fat Content 0.5 g
- Sodium Content 6 mg
- Sugar Content 4 g