• Soups

    Gazpacho

    Makes about 4 cups

    This classic cold soup comes together easily using the pulse feature of the blender.

  • Gazpacho

  • 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

    1. Put all the ingredients into the blender jar in the order listed.
    2. Select PULSE. Process using around 12 quick pulses until all the vegetables are evenly chopped.
    3. Taste and adjust seasoning according to preference.
    4. Serve immediately. Alternatively, gazpacho may be prepared in advance. Store in the refrigerator for up to 2 days.

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