Blender Gazpacho
photo by Philip Copenhagen
- Ready In:
- 15mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 lbs ripe tomatoes, peeled, seeded, and coarsely chopped or (28 ounce) can best-quality plum tomatoes, chopped
- 1 medium sweet onion, coarsely chopped (such as Vidalia or Walla Walla)
- 1 large cucumber, peeled and coarsely chopped
- 1⁄2 green bell pepper, coarsely chopped
- 1⁄2 red bell pepper, coarsely chopped
- 2 scallions, coarsely chopped
- 3 garlic cloves
- 1⁄3 cup extra virgin olive oil
- 3 tablespoons sherry wine vinegar or 3 tablespoons balsamic vinegar
- 1 -2 teaspoon hot pepper sauce
- 1 teaspoon ground cumin
- 1⁄2 - 1 cup chilled tomato juice
- salt & freshly ground black pepper, to taste
-
Garnishes
- sliced scallions or diced avocado
directions
- In a large bowl, stir together the tomatoes, onion, cucumber, bell peppers, scallions, and garlic. Working in 2-cup batches, whirl the mixture in a blender until finely chopped but not pureed. Return the mixture to the bowl and stir in the olive oil, vinegar, hot pepper sauce and cumin. Add enough of the cold tomato juice to make the gazpacho soupy but not too thin. Season generously with salt and black pepper.
- Cover the bowl and refrigerate the soup until very cold, at least a couple of hours or up to 2 days. Stir the gazpacho and ladle it into bowls, or pour it at the table from a wide-mouth pitcher. Garnish with croutons, herbs, scallions, or diced avocado.
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RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>