Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Blender Gazpacho 3.1 (76) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Kirsten Strecker Prep Time: 10 mins Total Time: 45 mins Servings: 4 An easy-to-make twist on the classic chilled soup. 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 ½ English cucumber, peeled and cut into 1-inch pieces, plus 8 very thin rounds for garnish 1 ½ cups coarsely chopped (about 1 ½ peppers) jarred roasted red bell peppers 2 pounds beefsteak tomatoes, cut into quarters 2 tablespoons extra-virgin olive oil 1 ½ 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. Print