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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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