The Best Blender Gazpacho: Chill Out in Style
When it’s too hot to eat soup but you still want something refreshing that isn’t a smoothie, gazpacho is your new best friend. Think of it as a veggie-packed sipping soup that goes down smooth like… w...
Recipe Overview
Prep
- min
Cook
- min
Total
-
Calories
-
Ingredients
- 2 cups low-sodium vegetable broth
- 1 (28-ounce) can whole peeled tomatoes
- 3 Persian cucumbers ((cut into chunks))
- 1 red or yellow bell pepper ((quartered, seeds removed))
- 1 medium Vidalia (sweet) onion ((quartered))
- 4 fermented black garlic cloves
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1½ tsp smoked paprika
- 1 tsp freshly ground black pepper
- 1 tsp kosher salt
- 1 tsp ground cumin
Instructions
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1Pour the broth into a high-speed blender, add tomatoes, and pulse until smooth. Pour half into a large pitcher and set aside.
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2Add cucumbers, bell pepper, onion, and black garlic to the blender. Pulse until smooth, adding reserved tomato-broth mixture as needed to help it blend.
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3Combine the blended veggies with the reserved tomato-broth mixture in the pitcher. Whisk in olive oil, balsamic vinegar, smoked paprika, black pepper, salt, and cumin.
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4Cover and chill in the fridge for at least 1 hour.
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5Serve cold, topped with optional diced avocado and onions for that extra wow factor.
Note: Adjust spices to taste. Enjoy your meal!
About the Chef
Mareya Ibrahim
The Fit Foodie
Award-winning chef, author, and nutrition expert dedicated to proving that healthy food can be irresistible.
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