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

Indulge in the refreshing flavors of a classic Spanish dish with a modern twist: blender gazpacho. This chilled soup is the perfect way to beat the summer heat or enjoy a light and healthy meal. Made with a vibrant blend of fresh vegetables, including celery, carrot, cucumber, and red pepper, this gazpacho is bursting with nutrients and flavors. The addition of garlic, onion, and herbs adds a layer of savory complexity, while a splash of olive oil provides a smooth and rich texture. With its vibrant colors and delicious taste, this blender gazpacho is sure to be a hit at your next gathering or as a refreshing lunch option.

This article offers three variations of blender gazpacho, each with unique ingredients and flavors. The classic blender gazpacho is a timeless recipe that showcases the natural sweetness of ripe tomatoes and the freshness of crisp vegetables. For a tangy twist, try the spicy blender gazpacho, which incorporates the heat of chili peppers and the smokiness of roasted red peppers. And for those who prefer a creamy and flavorful soup, the creamy blender gazpacho with avocado and yogurt is a delightful choice.

No matter your preference, you're sure to find a blender gazpacho recipe in this article that suits your taste buds. With its ease of preparation and incredible flavor, this chilled soup is a versatile dish that can be enjoyed as an appetizer, a light lunch, or even a refreshing dinner. So gather your ingredients, blend them together, and savor the deliciousness of blender gazpacho.

Let's cook with our recipes!

GAZPACHO SERVED IN BELL PEPPERS

Gazpacho served in Bell Peppers image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Time 2h35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound tomatoes
2 scallions
1 red bell pepper, seeds removed
1 celery stalk
1 to 2 garlic cloves, minced
2/3 cup lightly packed cilantro, stems discarded before measuring
1 to 2 jalapeno chiles, seeds removed
1/2 cucumber, skinned, seeds removed
2 tablespoons olive oil
1 1/2 tablespoons balsamic or red wine vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup canned tomato juice
4 bell peppers, any color, or assorted colors, tops sliced off, seeds and membranes hollowed out

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

Lynn's Famous Gazpacho image

My dear friend Lynn shared this recipe with me and it was absolutely addicting!!! I was so enamoured with it that I began eating it for breakfast!!!! Hope you enjoy it as well!!!

Provided by Leah K.

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 medium cucumbers, peeled & diced
2 lbs ripe tomatoes, chopped (6 large)
1/2 medium red bell pepper, coarsely chopped
1 clove garlic, chopped
3 carrots, coarsely chopped
1/4 cup red onion, thinly sliced
3 tablespoons fresh lemon juice
1 tablespoon olive oil
salt
pepper
celery salt or garlic salt
red pepper flakes
avocado
radish
cilantro, for garnish
6 tablespoons yogurt or 6 tablespoons sour cream (optional)
1/2 cup water

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.

Nutrition Facts : Calories 91.8, Fat 3.3, SaturatedFat 0.7, Cholesterol 1.9, Sodium 38.8, Carbohydrate 15, Fiber 3.5, Sugar 8.7, Protein 3

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.

GAZPACHO

Gazpacho image

Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy.

Provided by Kara

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 2h20m

Yield 10

Number Of Ingredients 14

Ingredients

4 cups tomato juice
1 onion, minced
1 green bell pepper, minced
1 cucumber, chopped
2 cups chopped tomatoes
2 green onions, chopped
1 clove garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried tarragon
1 teaspoon dried basil
¼ cup chopped fresh parsley
1 teaspoon white sugar
salt and pepper to taste

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.

Nutrition Facts : Calories 38.7 calories, Carbohydrate 9.2 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.6 g, Sodium 304.8 mg, Sugar 5.8 g

Tips:

Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your gazpacho will be.
Chill your ingredients: This will help to keep your gazpacho cold and refreshing.
Use a good quality olive oil: This will add a rich, flavorful depth to your gazpacho.
Don't over-blend your gazpacho: You want it to be smooth, but not too thick.
Garnish your gazpacho with fresh herbs and vegetables: This will add a pop of color and flavor.

Conclusion:

Blender gazpacho with celery, carrot, cucumber, and red pepper is a delicious, refreshing, and healthy soup that is perfect for a hot summer day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and healthy meal, give this blender gazpacho a try!