Blender Gazpacho with Bruschetta
Prep Time: 30 min
Total Time: 1 hr 45 min (1 hr chilling)
Serves: 4
For the gazpacho:
2 cups tomato juice
1 Tbsp red-wine vinegar
2 Tbsp fresh lemon juice
2 Tbsp olive oil
2 medium cucumbers, peeled, seeded, and roughly chopped
1 red bell pepper, roughly chopped
1/2 small sweet onion, roughly chopped
1 medium tomato, roughly chopped
1/2 cup fresh basil leaves, loosely packed
Salt to taste
Pepper to taste
Hot sauce to taste (optional)
For the bruschetta:
1/2 French baguette, cut into 1/2-inch-thick slices
2 ripe avocados, diced
4 oz lump crabmeat, drained
2 Tbsp fresh lemon juice
1 Tbsp chopped fresh basil leaves
Salt to taste
Pepper to taste
1. Put all gazpacho ingredients in a blender, starting with the liquids. Pulse 10 to 12 times for a chunky consistency, or more for a smoother soup. Add salt, pepper, and hot sauce to taste. Chill for about and hour to allow flavors to develop.
2. About 15 minutes before serving, lightly toast the bread. While bread is cooling, gently toss avocado, crabmeat, lemon juice, and basil in a mixing bowl. Season to taste. Spoon about 1 Tbsp of the mixture onto each slice of bread. Serve immediately with the gazpacho.
Ideas for picky eaters: Keep blending to make a completely smooth puree for kids. Add small pasta shells and serve warm as a familiar tomato soup.
Parenting: Early Years, August 2010, p. 78.
