Pureed Gazpacho Soup is so easy to make and even more delicious!
Leave it me to crave a traditionally cold soup just as the weather is finally starting to cool off! It’s actually 72 degrees outside on this beautiful October day! This isn’t quite the weather I remember from my younger days for this time of the year. Maybe that’s why I’m totally fine with making a Pureed Gazpacho Soup recipe today versus a spicy chili recipe?
The funny thing about blogging about recipes is that you may not even come across this recipe until Summer! Or, maybe it’s the middle of winter and you just want a gazpacho soup? Who am I to say when and where you eat your gazpacho? I’m just sharing a recipe that I LOVE with you and you can do with it as you please…so let’s get to it!
This recipe reminds me of a salad but in soup form, dressing and all! The real reason I made this in October is because I’m trying to eat more vegetables and this soup is an easy, yummy way to get plenty of vegetables in your diet!
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No need to pull out the pots and pans or fire up the stove for this one! All you need is a good blender! Yep…just chop everything up, toss in the blender, puree until smooth, and enjoy! You can strain it if you want, but I prefer all the fibrous bits, so I don’t bother. Add a drizzle of olive oil or a splash of vinegar if you prefer, and that’s it! So easy!
Now you know that whenever you get the urge for Gazpacho, you can whip up this Pureed Gazpacho Soup recipe in no time!
Did anyone else think Gazpacho was some super fancy soup that took a long time to make and was far to complicated to make at home?
- 6-7 large roma tomatoes
- 1 cucumber
- 1 cubanelle pepper or Anaheim
- 1/2 sweet onion
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon vinegar I used balsamic
- 1/2 Cup olive oil
Cut the tomatoes, cucumber, pepper, and sweet onion into large chunks and add to a blender along with the garlic. Blend until very smooth, about 2 minutes. With the motor still running, add the salt and vinegar then slowly add the olive oil. Taste and adjust salt and vinegar to taste.
Strain through a fine mesh strainer if desired (I skip this step) and refrigerate until chilled.