Soups
Gazpacho
Makes about 4 cups
Gazpacho
Makes about 4 cups
This classic cold soup comes together easily using the pulse feature of the blender.
Ingredients
- 2 cups vegetable juice cocktail or tomato juice
- 1 small garlic clove
- 1 jalapeño, seeded, cut into ½ inch pieces
- 2 Persian cucumbers, halved and cut into ½-inch slices
- ½ medium red bell pepper, seeded and cut into ½-inch pieces
- ½ medium orange bell pepper, seeded and cut into ½-inch pieces
- 1 cup grape tomatoes
- 1 tablespoon sherry vinegar
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Preparation
- Put all the ingredients into the blender jar in the order listed.
- Select PULSE. Process using around 12 quick pulses until all the vegetables are evenly chopped.
- Taste and adjust seasoning according to preference.
- Serve immediately. Alternatively, gazpacho may be prepared in advance. Store in the refrigerator for up to 2 days.
