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
Read comments

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.

Featured in: Gazpachos Minus the Bread

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
173 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

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/

Private comments are only visible to you.

Recipe Tags

or to save this recipe.