Easy Blender Gazpacho
Beat the Heat with Refreshing Homemade Gazpacho!
Summer is here, and what better way to cool down than with a vibrant, flavorful bowl of Gazpacho? This isn’t your average cold soup – it’s a burst of fresh vegetables, zesty lime, and a hint of spice, all blended into a smooth, satisfying experience. Forget complicated recipes and hours in the kitchen! Our Gazpacho recipe is quick, easy, and packed with goodness.
Gazpacho originates from the Andalusian region of Spain, where it was traditionally a peasant dish made with whatever vegetables were readily available. Over time, it’s become a beloved staple of Spanish cuisine and has gained popularity worldwide. This version balances traditional flavors with a little extra kick from jalapeños and a touch of Worcestershire sauce for umami depth.
Why You’ll Love This Gazpacho:
- No Cooking Required: Seriously! This recipe is perfect for hot days when you don’t want to turn on the stove.
- Fresh & Flavorful: Packed with the goodness of ripe tomatoes, crisp cucumber, and vibrant peppers.
- Quick & Easy: Ready in under 15 minutes prep time, plus chilling time.
- Versatile: Adjust the spice level to your liking, and feel free to experiment with different toppings.
Tips for the Best Gazpacho:
- Use Ripe Tomatoes: The flavor of your Gazpacho depends heavily on the quality of your tomatoes. Choose ripe, flavorful tomatoes for the best results.
- Don’t Skip the Chilling Time: Chilling the Gazpacho allows the flavors to meld together and creates a more refreshing experience.
- Adjust the Spice: If you’re sensitive to heat, start with one jalapeño and taste before adding more.
- Garnish Generously: The diced cucumber mixture and fresh basil add a beautiful finishing touch and enhance the flavor.
Frequently Asked Questions:
Q: Can I make Gazpacho ahead of time?
A: Yes! Gazpacho actually tastes better after it’s had a chance to chill for a few hours or even overnight. Just be sure to give it a good stir before serving.
Q: Can I use different vegetables?
A: Absolutely! Feel free to experiment with other vegetables like carrots, celery, or even a little avocado for extra creaminess.
Q: Is Gazpacho vegan?
A: This recipe is naturally vegan and gluten-free! Just double-check the ingredients in your Worcestershire sauce to ensure it’s vegan-friendly.
Q: What can I serve with Gazpacho?
A: Gazpacho is delicious on its own, or you can serve it with crusty bread for dipping, grilled shrimp or chicken, or a simple salad.
Get ready to enjoy a bowl of sunshine! This Gazpacho recipe is a guaranteed crowd-pleaser and the perfect way to beat the heat this summer.
Gazpacho
Ingredients
- 8 cups grape tomatoes
- 1 medium English cucumber
- 1 large bell pepper any color
- 1 bunch scallions
- 2 small jalapenos
- 1 tablespoon kosher salt less if using fine salt
- 2 teaspoon ground cumin
- 1 teaspoon oregano
- 0.25 teaspoon ground chipotle powder
- 0.25 cup olive oil
- 0.25 cup lime juice fresh squeezed
- 2 tablespoon balsamic vinegar
- 2 tablespoon worcestershire sauce gluten free, I use Lea & Perrins
- 0.25 cup fresh basil leaves packed
Instructions
- Cut the cucumber in half lengthwise and scrape the seeds out with a spoon. Remove the stem and seeds from the bell pepper. Trim the roots and ends of the green portion of the scallions.
- Finely dice ¼ of the cucumber, ¼ of the bell pepper and thinly slice 1 scallion. Place all in a small bowl. Mix to combine and set aside for garnish.
- Cut the stems and remove seeds from the jalapenos. Place in a blender with all remaining ingredients. Blend on the highest speed until all ingredients are as smooth as possible.
- Pour into a large serving bowl, cover and refrigerate until chilled through.
- When ready to serve, top with diced cucumber mixture, basil and avocado if desired. Enjoy!
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