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Blender Gazpacho
PAIR WITH
Thin and Crispy Breadsticks
(PAGE 144)
I’m not a big fan of cold soups, but I make an exception for this zippy Spanish number. It takes a minute to make in a blender, uses up the inevitable glut of late-summer garden veggies, and is a great start to an alfresco di
.
SERVES
6
ACTIVE TIME
20
MINUTES
TOTAL TIME
40
MINUTES
1 medium cucumber, halved and seeded
1 medium red bell pepper, seeded
1 large heirloom tomato, cored and cut into chunks
1
/
2
medium sweet onion, peeled and cut into chunks
5 cups [1.2 L] ca
1 medium garlic clove, peeled and chopped (see Note)
3 Tbsp Spanish sherry vinegar
2 Tbsp extra-virgin olive oil
1
/
2
tsp smoked paprika
Sea salt
Freshly ground black pepper
1
/
2
cup [70 g] chopped Marcona almonds
1.
Finely chop enough of the cucumber, bell pepper, tomato, and onion to make 1 cup [200 g] for the garnish and set aside in the refrigerator.
2.
In a blender, combine the remaining cucumber, bell pepper, tomato, and onion with the tomato juice, garlic, vinegar, olive oil, and smoked paprika.
Blend until smooth (you may need to do this in batches).
Season with salt and pepper.
Chill for 20 minutes to allow the flavors to meld.
3.
Ladle the soup into chilled bowls and garnish with the reserved vegetables and the almonds.
Serve immediately.
Note: If there is a green sprout in the center of the garlic clove, remove and discard it. Since the garlic is consumed raw, the sprout may give you heartburn
.
GET AHEAD:
Store the soup and vegetable garnishes separately in airtight containers in the refrigerator for up to 2 days. Whisk the soup or blend it in a blender if it has separated before serving.