Name: Quick Blender Gazpacho
Prep time: 10 min
Total time: 120 min
Ingredients: 1 clove garlic, smashed with the flat side of your chef's knife; 1 tablespoon sherry vinegar; ½ red bell pepper, roughly chopped; ½ small white onion, roughly chopped; ½ medium cucumber, peeled and cubed; 1 pound tomatoes, cored and cut into chunks; ½ tsp kosher salt, plus more to taste; 2 tbsp extra virgin olive oil; chopped tomatoes; chopped onion; chopped cucumber; croutons

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Quick Blender Gazpacho

Prep Time 10

Total Time 2

I've sampled my fair share of gazpacho over the years, and this is my favorite for its simplicity and robust flavor. The key ingredient is sherry vinegar, which helps bring all of the other ingredients to life with its vibrant acidity. I like to make my own croutons for this soup, but you can go with store-bought if they are of good quality. A piece of thick country bread, toasted and rubbed with a garlic clove while still warm, would be excellent as well.

5 from 1 vote

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Servings

Ingredients

1 clove garlic, smashed with the flat side of your chef's knife
1 tablespoon sherry vinegar
½ red bell pepper, roughly chopped
½ small white onion, roughly chopped
½ medium cucumber, peeled and cubed
1 pound tomatoes, cored and cut into chunks
½ tsp kosher salt, plus more to taste
2 tbsp extra virgin olive oil

Optional Garnishes

chopped tomatoes
chopped onion
chopped cucumber
croutons

Instructions

Place all of the ingredients in a blender except for the olive oil and optional garnishes. Blend until very well pureed. If it is too thick to blend properly, you can add a little bit of ice cold water to get it moving.
With the motor running, pour in the olive oil and blend another minute. Taste and add more salt if needed. Refrigerate for at least two hours.
To serve, ladle into bowls and drizzle of good extra virgin olive oil, croutons, or other optional garnishes.

Notes

Here’s a neat trick that I use with raw garlic in certain dishes. In step 1, after adding the sherry vinegar, let the grated garlic rest before proceeding. It gives the acid a chance to “cook” the raw garlic, mellowing the sharpness.

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