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