Recipe: Easy Blender Gazpacho

Blender Gazpacho with optional croutons

Blender Gazpacho with optional croutons

I love gazpacho but hate the price of tomatoes nowadays. This recipe stretches your dollar by combining tomato juice with just 1 pound of tomatoes, so you can afford to buy some really nice ones. 8 servings.

1 pound good red tomatoes, seeded and coarsely chopped
½ medium bell pepper, seeded and coarsely chopped
1 large cucumber, peeled, seeded and coarsely chopped
3 cloves garlic
1/2 medium white onion, coarsely chopped
6 T sherry vinegar, OR 5 T red wine vinegar and 1 T balsamic vinegar
4 c good tomato juice (I used Campbells which was the only brand in my store; it has scored well in various taste tests)
3 T extra virgin olive oil
1 t Tabasco sauce

Method: Dump everything except the tomato juice into a blender. Add 2 c tomato juice and blend until ingredients are finely chopped but not liquefied. There should still be a significant amount of roughage in the gazpacho. Add the rest of the juice, pulse briefly to blend. Chill 4 hours and adjust seasonings before serving.

Variations: This tastes good with some garlic croutons if you like them. A peeled, cored apple is a good addition. Consider a couple slices of stale white bread, crusts removed, if you like it thicker.

NOTE: this is the recipe that used to be called “Tomato Juice Gazpacho”. I re-titled it to give a better description of why it’s so great. Also, you’ll notice there’s no salt. That’s not a mistake. The natural salt from the tomatoes and the added salt in the processed juice should be enough; you can add some after it sits for a few hours if you like but be sure you taste it first.

About omaxwell

Ad writer, food blogger, general PITA. Likes hoppy IPA, brisket with smoke ring. Dislikes fried taro balls.
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