Food & Recipes

Blender Gazpacho With Bruschetta

by Missy Chase Lapine

Blender Gazpacho With Bruschetta

Keep cool with this chilled soup and crunchy bread combo

Prep time: 30 minutes

Total time: 1 hour 45 minutes (1 hour 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 an hour to allow flavors to develop.

  2. About 15 minutes before serving, lightly toast the bread. While bread is cooling, gently toss avocado, crab-meat, 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.


Missy Chase Lapine is the Sneaky Chef! Her yummy recipes get kids to scarf their veggies. Send her questions at