This sleek and powerful blender features Ice Crush and Smoothie controls, Low and High blending speeds, and a convenient Pulse function. Its generous 56-ounce durable BPA-free plastic jar features a tight-seal lid, soft-touch handle, and a 2-oz. measuring cap for precise measuring. The blender’s electronic touchpad provides easy selection for all your blending needs.
GAZPACHO RECIPE as featured in product video
Recipe Booklet
Serve this simple, no-cook soup at your next barbecue. It’s great for a hot summer day.
Makes about 7 cups
3 cups tomato or vegetable juice cocktail, divided
1 to 2 garlic cloves, peeled
1 large celery stalk, peeled and cut into 1-inch pieces
1 medium to large cucumber, peeled, halved lengthwise, seeded and cut into 1-inch pieces
1 red or yellow bell pepper, cored, seeded and cut into 1-inch pieces
1 jalapeño, seeded and cut into ½-inch pieces
6 green onions, trimmed and cut into ½-inch pieces
4 medium tomatoes, cored, seeded and cut into 1-inch pieces
3 tablespoons sherry vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
(1.) Put 1 cup of the juice, plus garlic, celery, cucumber, pepper, jalapeño and green onions into the blender jar. Blend on Low about 15 to 20 seconds, until vegetables are medium-finely chopped. Transfer to a large serving bowl.
(2.) Add the remaining juice with the tomatoes. Pulse the blender on High, about 4 to 5 times to chop (or you may blend it if a smoother gazpacho is preferred). Add to the bowl of vegetables/juice. Season with the sherry vinegar, salt and pepper, adjusting amounts to taste.
(3.) Chill well before serving.
