Blender

Gazpacho

  • Side Dish

This cold summer soup will transport you to a warm, breezy terrace in Spain. Make this easy gazpacho recipe with a handful of ingredients in your Tiger blender!

  • Servings 3
  • Preparation
  • Cooking

Ingredients

  • 2 tomatoes, peeled in hot water, cut in half, and deseeded
  • 1/4 red bell pepper, cut in half
  • 1/4 yellow bell pepper, cut in half
  • 1/4 onion, cut into quarters
  • 1/2 cucumber, cut in half
  • 1/2 clove of garlic
  • 2 tbsp fresh Lemon juice
  • 3 tbsp olive oil
  • Salt to taste
  • Pepper to taste
  • A few drops of Tabasco to taste
  • Dried chervil (for garnish)
  • Slice of lemon (for garnish)
  • Olive oil (for garnish)

Directions

  • Place ingredients into the container and firmly secure the lid.
  • Turn the dial to start the blender and set the speed around 2 to 3. Blend for 1 minute 30 seconds.
  • Serve in cups and add tabasco, and serve with dried chervil, slice of lemon and olive oil.

WHAT IS GAZPACHO

Gazpacho is a savory cold soup made with raw, blended vegetables and olive oil. While gazpacho originated in Spain, this popular bell pepper and tomato soup is a common appetizer and light lunch worldwide, especially when summer temperatures begin to rise.

A mixture of yellow and red bell peppers bring a mild sweetness – and cucumbers introduce a garden fresh zing. Tomatoes, however, are the star of the show. While we try to use vine ripe tomatoes if we can get our hands on them, this recipe actually works with practically any red tomato from the supermarket. And that’s because we’re fortifying the flavor profile with lemon juice, garlic and a dash of Tabasco (or a bit more if you’re feeling fiery). Extra virgin olive oil smooths out the texture, resulting in a finished gazpacho soup that’s velvety and almost creamy.

HOW TO MAKE GAZPACHO

Here’s the easy part! All you need to do is load your gazpacho ingredients – except your garnishes – into your Tiger blender and set the dial speed to around 2 or 3. Blend for around 90 seconds, and you’re good to go. Chill in the refrigerator until cold.

Place the blended soup in bowls or chilled glasses and add Tabasco, salt and pepper to taste. Garnish with chervil and a slice of lemon.

GAZPACHO PRO TIPS

  • Use first press extra virgin olive oil if you can. You’ll definitely taste the difference.
  • If you like a chunky gazpacho, dice up a bit of extra bell pepper or cucumber and top each bowl with the crunchy bits.
  • Speaking of cucumbers, kirby and English cucumbers have fairly small seeds and are, therefore, less watery. If you use a pole cucumber with large, watery seeds – scoop out most of the seeds before blending.

Buen provecho!

Products used in this recipe

Blenders<TIGER EDGE> SLB-A10U

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