Blender Gazpacho

There are a million versions of Gazpacho out there… so why this one? Simple. It couldn’t be easier to make- and with farm-fresh veggies, you’ll be surprised at how these humble ingredients create such amazing flavor. I developed this recipe to mimic a classic Spanish-style Gazpacho, though streamlined the steps. You’ll love the results. Serve in small glasses as part of an hors d’oeuvres spread, or small bowls or jars along with a Spanish style Tapas meal.



Make Ahead Healthy Dinner Party Quick & Easy Mid-Week

Blender Gazpacho

Prep Time10 mins
Total Time2 hrs
Servings: 6


  • 1 Clove garlic
  • 1 tbsp sherry vinegar
  • 1/3 bell pepper red, orange or yellow, diced
  • ½ small white onion roughly chopped
  • ½ medium cucumber peeled and diced
  • 1 lb tomatoes cored and roughly chopped
  • ½ tsp kosher salt
  • 2 tbsp extra virgin olive oil


  • Grate the garlic clove and place it in the blender. Pour in the sherry vinegar and let it sit a few minute while you prepare the other ingredients.
  • Put all the remaining ingredients in the blender except the olive oil and blend for a few minutes, until it is very well pureed. If it seems thick you can add a little ice cold water. With the motor running, pour in the olive oil and blend another minute.
  • Chill for 2 hours and taste for seasoning. You may need a little extra salt. You can serve with an extra drizzle of olive oil, croutons, or diced onions, cucumbers and tomatoes if you like.

Tips & Tricks

Here's a neat trick that I use with raw garlic in certain dishes. In step 1, after adding the sherry vinegar, let the grated garlic rest before proceeding. It gives the acid a chance to “cook” the raw garlic, mellowing the sharpness.

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