BLENDER GAZPACHO WITH CELERY, CARROT, CUCUMBER AND RED PEPPER
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
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
GAZPACHO
Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy.
Provided by Kara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h20m
Yield 10
Number Of Ingredients 14
Steps:
- In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.
Nutrition Facts : Calories 38.7 calories, Carbohydrate 9.2 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.6 g, Sodium 304.8 mg, Sugar 5.8 g
BLENDER GAZPACHO
An easy-to-make twist on the classic chilled soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Stir together bread, garlic, vinegar, and 3/4 cup cold water in a medium bowl. Set aside.
- Process cucumber, roasted peppers, and bread mixture in a blender until smooth. Transfer to a large bowl. Puree half of the tomatoes in the blender, and transfer to the bowl with cucumber mixture. Puree remaining tomatoes, slowly adding oil while blender is running. Transfer to the bowl; whisk to combine. Stir in salt; season with pepper. Refrigerate, covered, until chilled, about 30 minutes. Divide gazpacho among 4 bowls. Garnish each with 2 cucumber rounds.
BLENDER GAZPACHO
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
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
Number Of Ingredients 8
Steps:
- 1. Chill individual serving bowls.2. Place stewed tomatoes with juice in a blender container. Cover and blend at medium-low speed for 3 to 4 seconds or until tomatoes are in small pieces. Transfer to a serving bowl.3. To blender container, add cucumber, water, onion, olive oil, garlic, salt and pepper. Cover and blend at medium-low speed for 3 to 4 seconds or until cucumber and onion are in small pieces. Stir into tomato mixture.Chill in the freezer for 15 minutes before serving.To serve, spoon into individual bowls. If desired, place an ice cube in each bowl as a garnish.Serve with fried chicken or ham and crusty rolls.
Nutrition Facts : Nutritional Facts Serves
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