Best 4 Blender Gazpacho With Celery Carrot Cucumber And Red Pepper Recipes

GAZPACHO SERVED IN BELL PEPPERS

Steps:

• Core tomatoes, then cut a small "X" at the bottom. Drop tomatoes into a pot of boiling water for 15 seconds. Remove, let cool for a minute, then peel off the skins. Dice tomatoes.
• Roughly chop remaining veggies, then toss in a large bowl along with oil, vinegar, lemon juice, salt, and pepper.
• Transfer small batches to a blender or food processor and blend until mixture is a coarse liquid. Transfer to a bowl and add tomato juice. Chill in refrigerator for 2 hours.
• Serve in hollowed out bell peppers.

LYNN'S FAMOUS GAZPACHO

Steps:

• In a blender or very large food processor puree the tomatoes, red pepper, garlic, carrots, lemon juice, spices, olive oil,@ 1/2 of the cucumber chunks and a 1/2 cup of water.
• Pour into a large bowl or tupperware container, stir in the remainder of the diced cucumber.
• Cover and chill overnight or for at least three hours.
• To serve, garnish soup with onion, avocado, cilantro, radishes, etc.

BLENDER GAZPACHO

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.

GAZPACHO

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.