Gazpacho – Easy Blender Method
Servings Prep Time
8servings 10minutes
Cook Time
5minutes
Servings Prep Time
8servings 10minutes
Cook Time
5minutes
Ingredients
  • 2 pounds ripe tomatoescored and quartered
  • 1/2 English cucumberpeeled and cut into rough pieces
  • 1small red onionpeeled and quartered, can substitute a sweet yellow onion
  • 1/2medium green bell pepperseeded, veins removed and roughly cut
  • 1medium clove garlic
  • 2tablespoons red wine vinegar
  • 1/2 limejuiced
  • 1tablespoon sea saltadditional to taste
  • 1teaspoon chili powder
  • 1/2cup extra-virgin olive oilplus 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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