Gazpacho: perfect soup for summer

Easy Gazpacho in a Blender!

Often, vegetables (besides the tomatoes!) are diced and served separately on the side or on top of the soup; but blending everything together is an easy and quick way to serve it up. Mix several different varieties of tomatoes; just make sure they are ripe!

1 cup ice water

2 slices onion

1 1/2 pounds ripe tomatoes (large or cherry), quartered, if large 

1 large cucumber, peeled and coarsely chopped

1 large carrot, coarsely chopped

2 sticks celery, coarsely chopped

1 medium red, orange, or yellow pepper, coarsely chopped

2 large garlic cloves

2 tablespoons sherry vinegar, plus a little extra for the onion

2 tablespoons extra virgin olive oil

Salt to taste

Fresh basil leaves for the top

1. Put the onion slices in a bowl, cover with cold water and a few drops of vinegar. Let sit for 5 minutes while you prepare remaining ingredients. Rinse onion in cold water and coarsely chop.

2. Blend all of the ingredients (except basil) in a blender until smooth and frothy. If you prefer a chunky texture, blend everything, except the tomatoes, until smooth. Then add the tomatoes and blend on the "pulse" setting for a few seconds, until you get the texture you want. You may need to blend in several batches, depending on size of blender. Chill in refrigerator at least 2 hours before eating. Top with basil leaves.

Yield: Serves 6

Advance preparation: You can make this a day ahead; it will also keep for 2-3 days in refrigerator.

Adapted from the New York Times recipe, "Blender Gazpacho With Celery, Carrot, Cucumber and Red Pepper," by Martha Rose Shulman, in the Recipes for Health column.

 

This document is not a substitute for your care team's medical advice and should not be relied upon for treatment for specific medical conditions.

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