The Best Blender Gazpacho

Chilled Gazpacho

The Best Blender Gazpacho

I tried my first gazpacho in Spain when I was in my 20’s. I was traveling back from a family trip to Egypt when I decided to stop and visit a friend who was doing an internship in Alicante. It was the middle of June and the blazing, long days of summer heat in the Mediterranean interrupted an otherwise healthy appetite for me. That’s where gazpacho gave me life and an instant shot of energy, full of nutrient dense ingredients with a nice, zesty finish from the tomato and balsamic vinegar.

When it’s too hot to eat soup or you want to sip on something more savory than a smoothie, gazpacho is the perfect source of real nutrition. It’s all veggies, and goes down so easily and you get the bennies of everything being raw. You can even put it in a mason jar and take it on the road with you, or fill your bowl and top it with some homemade sourdough croutons, avocado and onions. Making it in the blender means it’s ready in no time flat, and everybody’s got time for that.

The best blender gazpacho

Serves 4-6


2 cups low-sodium vegetable broth

1 (28-ounce) can whole peeled tomatoes

1 cup seedless cucumber, chopped

1 red or yellow bell pepper, top cut off, cut into quarters

1 medium sweet onion, quartered

4 fermented black garlic cloves

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1½ teaspoons smoked paprika

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

1 teaspoon ground cumin

Diced avocado and onions, for serving

Sourdough croutons (optional)


    1. Wash all produce with eatCleaner Fruit + Veggie Wash.
    2. Pour the broth into a high-speed blender, then add the tomatoes and pulse until smooth. Pour half the mixture into a large pitcher and set aside.
    3. Add the cucumbers, bell pepper, onion, and black garlic to the blender and pulse until smooth. Add a little more of the tomato-broth mixture from the pitcher, if needed, to help breakdown the vegetables.
    4. Pour the puree into the pitcher with the tomato-broth mixture and whisk in the olive oil, vinegar, paprika, black pepper, salt, and cumin until well combined.4)Cover and refrigerate for at least 1 hour to get the gazpacho nice and chilled before serving.
    • Pour the gazpacho into bowls and top with diced avo and onions, if desired, with optional sourdough croutons

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