Magic Bullet Gazpacho

patnmax's Note:

Adapted from Susan #2's 'Lynn's Famous Gazpacho' for the Magic Bullet Blender.

• Total Time: 11 mins
• Prep Time: 10 mins
• Cook Time: 1 mins

Ingredients:

Servings: 1

• 1⁄3; medium cucumber , peeled
• 1 medium tomato (about a cup)
• 1 garlic clove
• ½ tablespoon lemon juice
• ¼ cup water
• ¼ tablespoon olive oil
• 1 tablespoon yogurt (optional) or 1 tablespoon sour cream (optional)
• 1 pinch celery salt or 1 pinch garlic salt
• 1 pinch cilantro (garnish)
• 1 pinch salt and pepper

Directions:

1. First -- Add tomato, garlic, lemon juice, garlic salt, olive oil, and 1/2 of the cucumber and water to the Tall Cup.
2. And -- Twist on the Cross Blade and puree the ingredients until you have a smooth soup-like consistency.
3. Next -- Open cup and pour into a container.
4. Then -- Dice the remainder of the cucumber. Stir the cucumber and yogurt into the container.
5. Cover and chill overnight or for at least one hour. To serve, garnish soup with cilantro.

Reviews

[Sydney Mike]

I made enough of this for 2 of us & used one medium cucumber & two large tomatoes, both of these veggies seeded & dices. Then I set pureed just half of the cucumber & three-quarters of the tomatoes, but left the rest of it to give a chunky texture to the gazpacho! Worked for us, & we loved it! Thanks for sharing the recipe! [Made & reviewed during this Spring's Pick A Chef event]