Blender Gazpacho

Blender Gazpacho

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From: EatingWell Magazine, July/August 2013

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Gazpacho
  • 4 large tomatoes (about 2 pounds), cored and quartered
  • 2 slices country white bread, crust removed if desired, torn into pieces
  • 1 European cucumber, cut into chunks
  • 1 medium green bell pepper, seeded and cut into chunks
  • 1 large clove garlic, halved
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • Croutons
  • 3 slices country white bread
  • 1 clove garlic, halved
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon freshly ground pepper
  • ⅛ teaspoon salt
  • ⅛ teaspoon dried thyme


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  1. To prepare gazpacho: Working in two batches, puree tomatoes, bread, cucumber, bell pepper, garlic, oil, vinegar, salt and pepper in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours and up to 2 days.
  2. To prepare croutons: Rub both sides of each slice of bread with garlic, then cut the bread into ½-inch cubes.
  3. Heat oil in a large skillet over medium heat. Add the bread and cook, stirring often, until crispy. Sprinkle with pepper, salt and thyme. Serve the gazpacho garnished with the croutons.
  • Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 2 days. Finish with Steps 2-3 just before serving.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 220 calories; 11 g fat(1 g sat); 4 g fiber; 26 g carbohydrates; 5 g protein; 29 mcg folate; 0 mg cholesterol; 8 g sugars; 2 g added sugars; 1,404 IU vitamin A; 39 mg vitamin C; 65 mg calcium; 2 mg iron; 518 mg sodium; 499 mg potassium
  • Nutrition Bonus: Vitamin C (65% daily value), Vitamin A (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 2 vegetable, 2 fat

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