Blender Gazpacho

It is nearing the end of our grocery week, which means there is more produce than meals left…or is there? In any case, my family wouldn’t be thrilled if I made them another tomato, onion, and cucumber salad.

So for lunch today, I whipped up a favorite of mine, Gazpacho. All ingredients are approximate. You may need to fiddle a bit for your favorite version. In any case, it is quick, nutritious, and yummy.

Blender Gazpacho

1 large beefsteak or two plum tomatoes

1 cucumber

1/4 cup balsamic, red wine or whatever vinegar you have on hand

a generous spoon chopped garlic

1 1/2 cups low sodium tomato juice (In the midst of summer you can skip this and add a few more tomatoes)

2 green onions

1/2 green pepper, seeded

a couple of drops to a tsp or two of tabasco (or in my case Rooster Sauce)

Core the tomato. Peel the cucumber. Chunk the veggies. Throw everything in the blender and give it a whirl until it is the consistency you desire. I like mine a bit smooth.

Some people add olive oil and I do add 1/4 cup or so and it does add a richer taste…but I skipped it today. Chill (or don’t if you are in a hurry.) Since I don’t blanch and peel the tomatoes, it will separate in the fridge, but stirring will return it to a proper soup.

Comments

  1. Love gazpacho! I’ve never tried it with olive oil. (I don’t need the calories, so I probably won’t.) Thanks for sharing the recipe.

  2. Hi,

    This is also traditional in the Alentejo region of Portugal.
    Here we write gaspacho.
    It’s usually a dish to be consumed during warm weather.

    Kind regards,

    José

  3. Jose, that is exactly what drove me to make it. We were having an unseasonably warm day and it made me consider something cool and quick in addition to the excess produce usage.

  4. Packrat-
    Yep, that is one of the reasons I skipped the olive oil myself.