In our house, gazpacho is the epitome of summer. It isn't cooked at all, so all the flavor comes from the fresh produce you make it with. This means you need to use the freshest tomatoes, cucumbers, and peppers you can find! Since I live in the Northeast this means I use the produce we start to see at farm stands in summer. To make this blender gazpacho you really don't need much. The key is good produce and a good blender or food processor. That is it! Once you have these few things you can make your gazpacho in minutes. Then, put in the fridge to chill and let the flavors marry for a little while before pouring it into bowls to enjoy. This soup will easily refresh you on a hot day while still providing enough sustanance to fill you up.
Grab some fresh veggies, chop, add to blender, blend...voila! Homemade gazpacho.
- medium plum tomatoes, seeded and chopped: 3
- large cucumber, peeled: 1
- green onions, rinsed: 2
- red pepper, seeded: 1
- garlic: 2 cloves
- tomato juice: 20 ounces
- olive oil: 2 tablespoons
- red wine vinegar: ⅓ cup
- kosher salt: 1 teaspoon
- freshly cracked black pepper: 1 teaspoon
- limes: 2
Step 1: In a blender or food processor fitted with a blade attachment place 6 ounces of regular tomato juice, the red pepper, onions, and garlic. Pulse three or four times.
Step 2: Add the cucumber and tomatoes. Pulse three or four times times.
Step 3: Add the rest of the regular tomato juice, red wine vinegar, salt, and pepper. Pulse three or four times.
Step 4: Finally, add in the spicy tomato juice and olive oil. Pulse one or two times.
Step 5: Chill in the fridge until ready to serve. When serving, squeeze the juice of ½ a lime over each bowl and stir in to each portion.
More Summer Soup Recipes:
- Velvety Carrot Soup Recipe for Spring
- Cauliflower and Chive Soup Recipe
- Slow Cooker Cilantro Lime Black Bean Soup Recipe