Blender Gazpacho

Enjoy the convenience of The Fresh Divide! You pick and we prep your fresh produce to your recipe specifications!
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Ingredients

  • ¾ pound cucumber, peeled and coarsely chopped for you at the Fresh Divide
  • 1 ½ pounds ripe tomatoes, quartered for you at the Fresh Divide
  • 1 medium carrot, peeled and coarsely chopped for you at the Fresh Divide
  • 2 sticks celery, coarsely chopped for you at the Fresh Divide
  • 1 medium size red pepper, coarsely chopped for you at the Fresh Divide
  • 2 tablespoons sherry vinegar, plus a little extra for the onion
  • 1 teaspoon minced garlic
  • 2 tablespoons extra virgin olive oil
  • Salt to taste
  • 1 cup ice water
  • Chopped fresh tarragon or slivered fresh basil leaves for garnish

Directions

  1. Rinse all veggies with cold water.
  2. Cut in half or into smaller pieces.
  3. Blend all of the ingredients except the tarragon or basil leaves in a blender for 2 minutes or longer, until smooth and frothy. If using a smaller blender, use half of the veggies per batch.
  4. Once blended, transfer to a bowl or container (a metal bowl is the most efficient for chilling) and chill for at least 2 hours before eating.
  5. Garnish each bowl or glass with chopped fresh tarragon or slivered basil leaves.
  6. Note: You can serve this the day after you make it. Leftovers are good for 2 or 3 days.
Disclaimer
Recipe adapted from NY Times Cooking