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| Blender Gazpacho |
| Forget dicing vegetables until each finger is bleeding and you have cramps running up your arm. The veggies here only need a rough chop and a whirrrr through the blender to make a smooth-as-silk [yet low in fat] ice-cold gazpacho that you can serve at your summer parties. Elevate their status [and serve-ability] by serving this cold soup in Margarita glasses.
This is best with overnight refrigeration, but you could chill it 4 hours and then serve. Ingredients 4 large red bell peppers, roasted, peeled and seeded 2 garlic cloves, peeled, crushed, chopped 1 small English cucumber, peeled, chopped 1/2 small yellow bell pepper, stemmed, seeded, quartered 1/4 cup diced red onion 1/2 large red tomato, seeded and quartered 1/2 jalapeno pepper, seeded and quartered 2 to 3 cups V8 vegetable juice 2 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar 1 tablespoon balsamic vinegar Cayenne pepper [to taste] coarse salt freshly ground black pepper 1 Meyer lemon, cut into wedges for garnish, optional Method Puree the vegetables in a blender or food processor, adding V8 until the desired consistency is obtained. With the motor running, add olive oil, vinegar, cayenne, salt and pepper. Chill overnight. Serve in chilled Margarita glasses; garnish with lemon wedges, if using |
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