Blender Gazpacho With Celery Carrot Cucumber And Red Pepper Recipes

LYNN'S FAMOUS GAZPACHO

Lynn's Famous Gazpacho image

My dear friend Lynn shared this recipe with me and it was absolutely addicting!!! I was so enamoured with it that I began eating it for breakfast!!!! Hope you enjoy it as well!!!

Provided by Leah K.

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 medium cucumbers, peeled & diced
2 lbs ripe tomatoes, chopped (6 large)
1/2 medium red bell pepper, coarsely chopped
1 clove garlic, chopped
3 carrots, coarsely chopped
1/4 cup red onion, thinly sliced
3 tablespoons fresh lemon juice
1 tablespoon olive oil
salt
pepper
celery salt or garlic salt
red pepper flakes
avocado
radish
cilantro, for garnish
6 tablespoons yogurt or 6 tablespoons sour cream (optional)
1/2 cup water

Steps:

In a blender or very large food processor puree the tomatoes, red pepper, garlic, carrots, lemon juice, spices, olive oil,@ 1/2 of the cucumber chunks and a 1/2 cup of water.
Pour into a large bowl or tupperware container, stir in the remainder of the diced cucumber.
Cover and chill overnight or for at least three hours.
To serve, garnish soup with onion, avocado, cilantro, radishes, etc.

Nutrition Facts : Calories 91.8, Fat 3.3, SaturatedFat 0.7, Cholesterol 1.9, Sodium 38.8, Carbohydrate 15, Fiber 3.5, Sugar 8.7, Protein 3

BLENDER GAZPACHO

Blender Gazpacho image

The blender makes instant work of this cold Spanish soup. Gazpacho improves with age, so try to make it ahead of time whenever possible. And, although the olive oil is optional in this recipe, it adds a real dimension to the flavor and texture of the soup. Even if you leave it out of the soup, drizzle a tad on top at serving time.

Provided by Alan in SW Florida

Categories Onions

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs ripe tomatoes, peeled, seeded, and coarsely chopped or 1 (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
sliced scallions or diced avocado

Steps:

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.

Nutrition Facts : Calories 161.8, Fat 12.5, SaturatedFat 1.7, Sodium 87.1, Carbohydrate 12.4, Fiber 3, Sugar 7.1, Protein 2.5

BLENDER GAZPACHO WITH CELERY, CARROT, CUCUMBER AND RED PEPPER

Blender Gazpacho With Celery, Carrot, Cucumber and Red Pepper image

In a classic gazpacho all of these vegetables except the tomatoes are cut into fine dice and served as accompaniments to the puréed tomato base. In this version, I blend everything together into what is essentially a tangy, pungent vegetable smoothie. You can serve this in glasses or in bowls. I like the tarragon garnish.

Provided by Martha Rose Shulman

Categories soups and stews, appetizer

Time 10m

Yield Serves 6

Number Of Ingredients 12

Ingredients

2 slices red or white onion
3/4 pound cucumber (such as 1 long European), peeled and coarsely chopped
1 1/2 pounds ripe tomatoes, quartered
1 medium carrot, peeled and coarsely chopped
2 sticks celery, coarsely chopped
1 medium size red pepper, coarsely chopped
2 large garlic cloves, halved, green germs removed
2 tablespoons sherry vinegar, plus a little extra for the onion
2 tablespoons extra virgin olive oil
Salt to taste
1 cup ice water
Chopped fresh tarragon or slivered fresh basil leaves for garnish

Steps:

Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
Working in 2 batches, blend all of the ingredients except the tarragon or basil leaves in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling) and chill for at least 2 hours before eating. Garnish each bowl or glass with chopped fresh tarragon or slivered basil leaves.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 679 milligrams, Sugar 7 grams

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