Gazpacho Soup

Servings
4

 

Ingredients:

  • 1-1/2 pounds small ripe tomatoes, cored and halved
  • 1/2 seedless cucumber, cut into 2-inch chunks
  • 1 red bell pepper, cut into 8 pieces
  • 1/2 small yellow onion cut in half
  • 1/4 cup red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt, optional
  • 1/4 teaspoon freshly ground pepper
  • Optional toppings: diced avocado, cooked shrimp and chopped cilantro

 

Instructions:

  • Place the first six ingredients in order listed in Oster® Versa® Performance Blender; PULSE 1 to 2 times to coarsely chop vegetables.
  • Season with salt, if desired, and pepper. Transfer to a covered container; refrigerate until cold.
  • Serve with toppings, if desired.




Tip: This soup is also delicious splashed with Mexican hot sauce or topped with pepitas.

Breakfast
Fruit
Blenders