Blender Gazpacho With Celery, Carrot, Cucumber and Red Pepper

By Martha Rose Shulman

Published August 5, 2013

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
4(173)
Comments
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In a classic gazpacho all of these vegetables except the tomatoes are cut into fine dice and served as accompaniments to the puréed tomato base. In this version, I blend everything together into what is essentially a tangy, pungent vegetable smoothie. You can serve this in glasses or in bowls. I like the tarragon garnish.

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Ingredients

Yield:Serves 6

  • 2 slices red or white onion

  • ¾ pound cucumber (such as 1 long European), peeled and coarsely chopped

  • 1 ½ pounds ripe tomatoes, quartered

  • 1 medium carrot, peeled and coarsely chopped

  • 2 sticks celery, coarsely chopped

  • 1 medium size red pepper, coarsely chopped

  • 2 large garlic cloves, halved, green germs removed

  • 2 tablespoons sherry vinegar, plus a little extra for the onion

  • 2 tablespoons extra virgin olive oil

  • Salt to taste

  • 1 cup ice water

  • Chopped fresh tarragon or slivered fresh basil leaves for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

12 grams carbs; 95 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 3 grams fiber; 679 milligrams sodium; 2 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.

  2. Step 2

    Working in 2 batches, blend all of the ingredients except the tarragon or basil leaves in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling) and chill for at least 2 hours before eating. Garnish each bowl or glass with chopped fresh tarragon or slivered basil leaves.

Tips

  • For a smoother texture, strain the soup.

  • Advance preparation: You can serve this the day after you make it. Leftovers are good for 2 or 3 days.

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Ratings

4 out of 5
173 user ratings
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Comments

Kasia Pilat

It tones down some of the raw onion's bite.

Dakota

Doubled, as plan was to serve as entree. Ran through food processor in 4 batches. Didn’t add ice water. Then blended half as was a bit too chunky IMO. Cooled 24 hours. Garnished with shredded radishes avocado. Perfect for a hot summer dinner with friends.

Jeangros

Do. Not. Add. Water.

Decklah

Not spicy enough. Add red pepper flakes. Maybe some cayenne. I added an additional tbsp. of sherry vinegar, added parsley (basil would be better, but didn't have any), and lots of black pepper. Only had dried tarragon. Maybe ¼ cup of water; certainly not a whole cup.

Jeangros

Do. Not. Add. Water.

zigy

Forgot to note that I roasted an ear of corn with lots of pepper on it in my air fryer snd shredded that in.

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