Blender Gazpacho
Cool down on a hot summer day with this refreshing Blender Gazpacho, a no-cook, 15-minute recipe bursting with vibrant flavors. Featuring a medley of ripe tomatoes, crisp cucumber, sweet red bell pepper, zesty red onion, and a hint of garlic, this chilled Spanish classic is effortlessly blended to creamy perfection. Enhanced with extra-virgin olive oil, tangy red wine vinegar, and day-old bread for body, this gazpacho is as nourishing as it is delicious. Customize your bowl with garnishes like fresh basil, diced veggies, or an extra drizzle of olive oil for a beautifully finished dish. Perfect for entertaining or a light, healthy meal, this recipe is a quick and easy way to enjoy fresh, wholesome ingredients at their peak.
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Recipe Information
Ingredients
- 6 medium ripe tomatoes
- 1 English cucumber
- 1 medium red bell pepper
- 1 small red onion
- 1 large garlic clove
- 1 slice day-old bread, crust removed
- 0.25 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 cup cold water
- 4 ice cubes
- 6 fresh basil leaves (optional, for garnish)
- extra diced vegetables (optional, for garnish)
Instructions
Wash all the vegetables thoroughly under cold water.
Core and roughly chop the tomatoes. Peel the cucumber and cut it into chunks, reserving 1/4 of it if desired for garnish. Stem and seed the red bell pepper, then cut it into pieces. Peel and roughly chop the red onion. Peel the garlic clove.
Tear the day-old bread into smaller pieces and set it aside.
In a blender, combine the tomatoes, cucumber, red bell pepper, red onion, garlic, bread, olive oil, red wine vinegar, kosher salt, black pepper, cold water, and ice cubes. Blend on high speed until completely smooth, about 2-3 minutes.
Taste the gazpacho and adjust seasoning as needed with additional salt, pepper, or vinegar.
For an ultra-smooth texture, optionally strain the gazpacho through a fine-mesh sieve, pressing with a spatula to extract the liquid and discard the solids.
Cover and refrigerate the gazpacho for at least 1 hour, or until thoroughly chilled.
Before serving, stir the gazpacho and ladle it into bowls or glasses. Garnish with fresh basil leaves, diced vegetables, or an extra drizzle of olive oil, if desired.
Serve cold and enjoy!
Nutrition Facts
Calories |
902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 36.1 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2878 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
