Magic Bullet Gazpacho
- Ready In:
- 11mins
- Ingredients:
- 10
- Serves:
-
1
ingredients
- 0 medium cucumber, peeled
- 1 medium tomatoes (about a cup)
- 1 garlic clove
- 7.39 ml lemon juice
- 59.14 ml water
- 3.69 ml olive oil
- 14.79 ml yogurt (optional) or 14.79 ml sour cream (optional)
- 0.25 ml celery salt or 0.25 ml garlic salt
- 0.25 ml cilantro (garnish)
- 0.25 ml salt and pepper
directions
- First -- Add tomato, garlic, lemon juice, garlic salt, olive oil, and 1/2 of the cucumber and water to the Tall Cup.
- And -- Twist on the Cross Blade and puree the ingredients until you have a smooth soup-like consistency.
- Next -- Open cup and pour into a container.
- Then -- Dice the remainder of the cucumber. Stir the cucumber and yogurt into the container.
- Cover and chill overnight or for at least one hour. To serve, garnish soup with cilantro.
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Reviews
-
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]