Blender Gazpacho


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.


Makes 4 servings.

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