Blender Gazpacho
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Martha Stewart Living, August 2005
- Prep Time 10 minutes
- Total Time 45 minutes
- Yield Serves 4
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Ingredients
- 1 cup small pieces white bread (torn from day-old rustic bread, crust removed)
- 1 small clove garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 English cucumber, peeled and cut into 1-inch pieces, plus 8 very thin rounds for garnish
- 1 1/2 cups coarsely chopped (about 1 1/2 peppers) jarred roasted red bell peppers
- 2 pounds beefsteak tomatoes, cut into quarters
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons coarse salt
- Freshly ground pepper
Directions
- Stir together bread, garlic, vinegar, and 3/4 cup cold water in a medium bowl. Set aside.
- Process cucumber, roasted peppers, and bread mixture in a blender until smooth. Transfer to a large bowl. Puree half of the tomatoes in the blender, and transfer to the bowl with cucumber mixture. Puree remaining tomatoes, slowly adding oil while blender is running. Transfer to the bowl; whisk to combine. Stir in salt; season with pepper. Refrigerate, covered, until chilled, about 30 minutes. Divide gazpacho among 4 bowls. Garnish each with 2 cucumber rounds.
Where is the nutritional information? The magazine always lists the breakdown.
Hummm, I am wondering what the benefit of adding to a bowl is, less it would be too much liquid for the blender if done all together at one time in the blender? I will try this one later, when the weather is warm again. I adore Gazpacho!
Why waste the bowl? Combine the bread ingredients in the blender, pulse once, and then continue with step 2, adding other ingredients to the blender. I don't think these folks do their own dishes.
Read step 2 more closely...
2. Process cucumber, roasted peppers, and BREAD mixture in a blender until smooth...
Yea what to do with the Bread..??? I would think that there would be "Proof Readers"
Now that I have set aside the bread, garlic vinegar