Return to Content

Blender Gazpacho

Yankee Plus Dec 2015


by in Jun 1998
Blender Gazpacho
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 red bell pepper, seeded
  • 1 small cucumber, peeled and seeded
  • 2 cups vegetable juice (such as V-8)
  • 1 cup salsa
  • 1/4 cup chicken broth
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • Tabasco, to taste
  • salt and pepper, to taste
  • croutons (optional)


Chop vegetables into small pieces, then blend all ingredients in batches, aiming for a coarse puree. Refrigerate until well-chilled, at least 2 hours. (Best if made a day ahead, so flavors can combine.) Recipe can be doubled. Serve with croutons.
Updated Wednesday, February 9th, 2005

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111