Spanish Gazpacho

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Difficulty
Medium
Prep time
15 minutes
Total time
about 4 hours
Yield
1 serving

Ingredients

  • 1 tomato, peeled
  • ½ baby cucumber
  • ¼ small red onion, sliced
  • ¼ red bell pepper, seeds removed, sliced
  • 1 clove garlic
  • ¾ c water
  • 1 tbsp tomato paste
  • 2 tbsp olive oil, plus more to serve
  • Salt and pepper, to taste
  • Ice, for serving
  • for the ice:
  • ½ c cherry tomatoes, halved
  • 1 bunch basil, stems removed
  • ¼ c red onion, diced
  • ¼ c yellow bell pepper, diced
  • 12 small basil leaves
  • Water to fill

Instructions

  1. First, make the ice. Place the first five ice ingredients in your ice cube tray. Cover with water and let freeze completely.
  2. To make the gazpacho, start by blanching the tomato in boiling water and removing the skin.
  3. Add the peeled tomato, onion, bell pepper, garlic, water and olive oil to the Bella Portable Blender. Blend until smooth.
  4. Transfer gazpacho to a soup bowl, add olive oil and the ice and serve!

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