Gazpacho – Easy Blender Method

A Chill Way to Beat the Heat

Gazpacho is the perfect light meal during the dog days of summer.

A no-cook wonder, this delicious soup delights the senses.

Keep the kitchen and your body cool by chopping a few fresh ingredients and dropping them in the blender.

We swear by our Vitamix. This exceptional performance blender is our go-to piece of equipment for everything from smoothies to salsa, to nut-butters, frozen desserts and more.

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Vitamix E320

With less than 30 minutes of prep, you can enjoy easy everyday gourmet gazpacho that’s healthy too.

We use sweet, summer ripened tomatoes for this recipe. Meatier tomatoes work best.

If you can prepare a day in advance and chill the soup overnight, the flavor will be more refined.

This soup is delightful with optional grilled shrimp perched atop.

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Gazpacho - Easy Blender Method Yum

Course

Soup

Cuisine

New American

Prep Time

10 minutes

Cook Time

5 minutes

Servings

servings

Ingredients

• 2 pounds ripe tomatoes cored and quartered
• 1/2 English cucumber peeled and cut into rough pieces
• 1 small red onion peeled and quartered, can substitute a sweet yellow onion
• 1/2 medium green bell pepper seeded, veins removed and roughly cut
• 1 medium clove garlic
• 2 tablespoons red wine vinegar
• 1/2 lime juiced
• 1 tablespoon sea salt additional to taste
• 1 teaspoon chili powder
• 1/2 cup extra-virgin olive oil plus additional for drizzling

Course Soup Cuisine New American Prep Time 10 minutes Cook Time 5 minutes Servings servings Ingredients 2 pounds ripe tomatoes cored and quartered 1/2 English cucumber peeled and cut into rough pieces 1 small red onion peeled and quartered, can substitute a sweet yellow onion 1/2 medium green bell pepper seeded, veins removed and roughly cut 1 medium clove garlic 2 tablespoons red wine vinegar 1/2 lime juiced 1 tablespoon sea salt additional to taste 1 teaspoon chili powder 1/2 cup extra-virgin olive oil plus additional for drizzling

Instructions

1. Prepare vegetables.

   
2. Place tomatoes, onion, bell pepper, cucumber and garlic in blender. Secure lid. Begin blending on low speed and quickly increase to high for 2 minutes.

   
3. Turn off motor. Add vinegar, lime juice, sea salt, chili powder and olive oil. With lid secured, blend 1 minute beginning on low speed and quickly increase to high speed.

   
4. Pour into a vessel and cover tightly with plastic wrap. Chill for minimum 2 hours. We recommend several hours up to overnight.

   
5. Serve nicely chilled. Garnish with diced tomatoes and cucumber. Drizzle with high-quality olive oil.

   

Recipe Notes

Check ingredients and/or manufacturer's website to ensure spices are gluten free.

We recommend chilling covered tightly in the refrigerator for several hours prior to serving for the best result.

May we suggest? Top with our Easy Grilled Bloody Mary Shrimp.

Recipe courtesy of www.sisterspicekitchen.com 
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