Blender Gazpacho With Celery, Carrot, Cucumber and Red Pepper

By Martha Rose Shulman

Blender Gazpacho With Celery, Carrot, Cucumber and Red Pepper
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
4(164)
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
  • 2slices red or white onion
  • ¾pound cucumber (such as 1 long European), peeled and coarsely chopped
  • 1½pounds ripe tomatoes, quartered
  • 1medium carrot, peeled and coarsely chopped
  • 2sticks celery, coarsely chopped
  • 1medium size red pepper, coarsely chopped
  • 2large garlic cloves, halved, green germs removed
  • 2tablespoons sherry vinegar, plus a little extra for the onion
  • 2tablespoons extra virgin olive oil
  • Salt to taste
  • 1cup ice water
  • Chopped fresh tarragon or slivered fresh basil leaves for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

95 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 2 grams protein; 679 milligrams sodium

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
164 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.

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.

zigy

Perhaps the most boring gazpacho I've ever made. Yes, very subtly tomato-ish, so lovely, but boring... Note the comments about less water and adding some more flavor with a bit of peppers or other tangy veg. I added more olive oil and some Mediterranean spiced olives.... Perhaps some fennel next time, and some roasted garlic/

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