Blender Gazpacho With Cucumber And Mint

How to Make Blender Gazpacho With Cucumber And Mint

Total time: 15 min · Yields 4 servings

1. 1

   Combine Ingredients

   Place the tomatoes, cucumber, bell pepper, onion, and garlic into the blender. Add the sherry vinegar, sea salt, and smoked paprika.

2. 2

   Initial Blend

   Pulse the blender on medium speed to break down the large chunks. Once a chunky liquid forms, increase to high speed for 30 seconds.

3. 3

   Emulsify with Oil

   While the blender is running on low, slowly stream in the extra virgin olive oil through the lid opening. This creates a creamy, stable emulsion.

4. 4

   Add Herbs

   Add the fresh mint and parsley. Blend for another 10 to 15 seconds until the herbs are finely flecked through the soup but not completely liquefied.

5. 5

   Chill Thoroughly

   Transfer the mixture to a glass pitcher or bowl. Chill in the refrigerator for at least 2 hours, or until very cold, to allow the flavors to marry.

6. 6

   Final Seasoning

   Stir the soup and taste. Add a splash more vinegar or a pinch of salt if needed, as cold temperatures can dull flavors slightly.