Recipe Image

Blender Gazpacho

  • 20 m
  • 2 h 20 m
Carolyn Casner
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/15/2019