Blender Gazpacho

July/August 2013

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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.

Blender Gazpacho

Makes: 6 servings, about 1 cup each

Serving Size: about 1 cup each

Active Time:

Total Time:



  • 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
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


  • 3 slices country white bread
  • 1 clove garlic, halved
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 1/8 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 1/2-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.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 2 days. Finish with Steps 2-3 just before serving.


Per serving: 220 calories; 11 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 26 g carbohydrates; 2 g added sugars; 5 g protein; 4 g fiber; 518 mg sodium; 499 mg potassium.

Nutrition Bonus: Vitamin C (65% daily value), Vitamin A (28% dv), Folate (16% dv).

Carbohydrate Servings: 2

Exchanges: 1 starch, 2 vegetable, 2 fat

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