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Easy Summer Tomato Gazpacho in Your Blender!

By Wendy Ruopp, August 13, 2013 - 9:31am

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A blender can be your best friend for a quick summer supper. I mean, I'll have to make sure the margarita mix is all gone and give it a quick rinse… But then in goes tomatoes, cucumber, bell pepper, a clove of garlic, some good white sandwich bread, oil and vinegar—and out comes gazpacho. It's so easy! I can blend up a batch in the morning and let it chill all day, then spend a few minutes in the evening making crispy, herby croutons to garnish bowls (or margarita glasses) of health-packed, song-of-summer, refreshing cool soup for supper.

This chilled soup—made with fleshy chunks of  ripe tomatoes, cucumbers crisper than a cold hilltop morning and topped with cubes of crusty bread—can refresh even the hottest August days. That's one reason the Spaniards and Portuguese developed this regional classic. They blend the garden's best with  garlic, vinegar and olive oil and serve it accompanied by iced glasses of vinho verde and a view of the turquoise Mediterranean. Gazpacho not only delivers heaping doses of vegetables, but a new study from the University of Barcelona followed nearly 4,000 participants and found those who consumed gazpacho cut their risk of high blood pressure by as much as 27 percent. Scientists think it's the carotenes, vitamin C and polyphenols in this soup that could work to help lower blood pressure.


Blender GazpachoBlender Gazpacho
This easy gazpacho recipe is heaven on a hot day. Just puree everything in a blender and top the gazpacho with a drizzle of great olive oil.
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Seaside Tomato GazpachoSeaside Tomato Gazpacho
Though gazpacho originated as a soup made with bread, today tomato gazpacho recipes are often made with diced vegetables, tomato juice and seasonings, and no bread at all. It's a different approach, but one that's just as delicious, especially with a little seaside flair from Old Bay seasoning and lobster or shrimp floated on top.
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White GazpachoWhite Gazpacho
White gazpacho is made with bread, almonds, grapes and garlic and is one of the traditional Spanish gazpacho variations. In this white gazpacho soup recipe we add cucumbers and honeydew, whir it in a blender and it becomes silky, a little toasty (from the almonds) and refreshing.
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Yellow GazpachoYellow Gazpacho
The yellow vegetables of summer—fresh corn, yellow tomatoes and yellow peppers—make this slightly sweet gazpacho soup recipe a beautiful and delicious alternative to red gazpacho.
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Related Link: More Healthy Gazpacho Recipes

What do you put into your gazpacho? Tell us what you think below.

TAGS: Wendy Ruopp, Food Blog, Budget meals, Dinner, Entertaining, Quick meals

Wendy Ruopp
Wendy Ruopp has been the managing editor of EatingWell for most of her adult life. Although she writes about food for the Weeknights column of EatingWell Magazine, her husband does the cooking at home.

Wendy asks: What do you put into your gazpacho?

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