Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Blender Gazpacho 3.1 (76) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print