Best 3 Blender Gazpacho Recipes

Indulge in the vibrant flavors of Spain with our refreshing and wholesome gazpacho recipes. Discover the classic Andalusian gazpacho, a chilled soup made from ripe tomatoes, cucumbers, bell peppers, garlic, and olive oil. Explore variations such as the avocado gazpacho, which adds a creamy texture and nutty flavor, and the watermelon gazpacho, offering a unique twist with its sweet and hydrating properties. Delight in the tangy flavors of the green gazpacho, made with a blend of green tomatoes, green bell peppers, and fresh herbs. Whichever recipe you choose, savor the symphony of flavors in this healthy and delectable dish.

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BLENDER GAZPACHO WITH CELERY, CARROT, CUCUMBER AND RED PEPPER

Blender Gazpacho With Celery, Carrot, Cucumber and Red Pepper image

In a classic gazpacho all of these vegetables except the tomatoes are cut into fine dice and served as accompaniments to the puréed tomato base. In this version, I blend everything together into what is essentially a tangy, pungent vegetable smoothie. You can serve this in glasses or in bowls. I like the tarragon garnish.

Provided by Martha Rose Shulman

Categories soups and stews, appetizer

Time 10m

Yield Serves 6

Number Of Ingredients 12

Ingredients

2 slices red or white onion
3/4 pound cucumber (such as 1 long European), peeled and coarsely chopped
1 1/2 pounds ripe tomatoes, quartered
1 medium carrot, peeled and coarsely chopped
2 sticks celery, coarsely chopped
1 medium size red pepper, coarsely chopped
2 large garlic cloves, halved, green germs removed
2 tablespoons sherry vinegar, plus a little extra for the onion
2 tablespoons extra virgin olive oil
Salt to taste
1 cup ice water
Chopped fresh tarragon or slivered fresh basil leaves for garnish

Steps:

Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
Working in 2 batches, blend all of the ingredients except the tarragon or basil leaves in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling) and chill for at least 2 hours before eating. Garnish each bowl or glass with chopped fresh tarragon or slivered basil leaves.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 679 milligrams, Sugar 7 grams

BLENDER GAZPACHO

Blender Gazpacho image

An easy-to-make twist on the classic chilled soup.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 45m

Number Of Ingredients 9

Ingredients

1 cup small pieces white bread (torn from day-old rustic bread, crust removed)
1 small clove garlic, minced
2 tablespoons red wine vinegar
1/2 English cucumber, peeled and cut into 1-inch pieces, plus 8 very thin rounds for garnish
1 1/2 cups coarsely chopped (about 1 1/2 peppers) jarred roasted red bell peppers
2 pounds beefsteak tomatoes, cut into quarters
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse salt
Freshly ground pepper

Steps:

Stir together bread, garlic, vinegar, and 3/4 cup cold water in a medium bowl. Set aside.
Process cucumber, roasted peppers, and bread mixture in a blender until smooth. Transfer to a large bowl. Puree half of the tomatoes in the blender, and transfer to the bowl with cucumber mixture. Puree remaining tomatoes, slowly adding oil while blender is running. Transfer to the bowl; whisk to combine. Stir in salt; season with pepper. Refrigerate, covered, until chilled, about 30 minutes. Divide gazpacho among 4 bowls. Garnish each with 2 cucumber rounds.

BLENDER GAZPACHO

BLENDER GAZPACHO image

Categories No-Cook Summer

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 slices red or white onion
3/4 pound cucumber (such as 1 long European), peeled and coarsely chopped
1 1/2 pounds ripe tomatoes, quartered
1 medium carrot, peeled and coarsely chopped
2 sticks celery, coarsely chopped
1 medium size red pepper, coarsely chopped
2 large garlic cloves, halved, green germs removed
2 tablespoons sherry vinegar, plus a little extra for the onion
2 tablespoons extra virgin olive oil
Salt to taste
1 cup ice water
Chopped fresh tarragon or slivered fresh basil leaves for garnish

Steps:

1. Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces. 2. Working in 2 batches, blend all of the ingredients except the tarragon or basil leaves in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling) and chill for at least 2 hours before eating. Garnish each bowl or glass with chopped fresh tarragon or slivered basil leaves. Note: for a smoother texture, strain the soup.

Tips:

Choose ripe and fresh ingredients. This will ensure the best flavor and texture for your gazpacho.
Use a variety of tomatoes. This will give your gazpacho a more complex flavor.
Don't over-process the ingredients. You want to keep some texture in the gazpacho.
Chill the gazpacho before serving. This will allow the flavors to meld and develop.
Serve the gazpacho with a variety of toppings. This could include croutons, diced cucumbers, tomatoes, onions, or hard-boiled eggs.

Conclusion:

Blender gazpacho is a delicious and refreshing summer soup that is easy to make. It is a great way to use up fresh vegetables and herbs. With a few simple tips, you can make a delicious blender gazpacho that will be a hit with your family and friends. So next time you are looking for a quick and easy meal, give blender gazpacho a try!

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