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    Home » Summer

    Vitamix Gazpacho

    Published: Aug 24, 2023 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    Use your blender to make this amazing Gazpacho in 15 minutes! Tomato season is the perfect time to make gazpacho!

    Close up of a bowl of chilled gazpacho soup garnished with diced tomato and cucumber.

    Does the world need another Gazpacho recipe? Maybe not but there are so many out there with minor variations. I made mine this way and it was so delicious I couldn't wait to share it with you!

    Does it have to be a Vitamix? Of course not - any strong blender will do!

    Tomatoes make this dish shine so now is the time to put this on your menu. It has a lot going for it! No cook - a bonus on a hot day; fast and easy - only 15 minutes to make with simple ingredients; big on flavour - low on calories! It does need an hour to chill though. So the good news is you can make it well in advance of your meal!

    Need I say more? The only thing I would add is - you have to have good or great tomatoes! I wouldn't bother trying to make this out of season unless maybe you can access some flavourful heritage tomatoes at the store or market.

    A selection of red, orange and yellow tomatoes piled on a plate.

    Sherry vinegar adds bright acidity and an authentic touch. It is worth seeking out if you can but you can substitute balsamic vinegar. I think white wine vinegar would also work - I haven't tried it with white wine vinegar but I think it would brightness to it too.

    I am fortunate - I have a neighbour who is a 'tomato whisperer'! For 2 summers now he has arrived at the door with a variety of tomatoes - big, small, red, yellow, orange, brown. So I made this with tomatoes fresh off the vine! Lucky me!!!

    Wine Pairing for Gazpacho

    Tomatoes are notoriously hard to pair with wine so Gazpacho can be a challenge. A good bet is to think about its origins and pair a bright Spanish Rueda or Albarino. Both have good acidity to stand up to the tomato acidity. A light Sauvignon Blanc from the Loire would work well with the pepper and onion notes. A dry Rosé from Provence with its savoury acidity is another choice.

    On the red spectrum - I actually served it with a Merlot based Bordeaux blend. The weight of the wine worked well with the dish (perhaps against all odds?)

    Close up of a bowl of chilled gazpacho soup garnished with diced tomato and cucumber.

    Vitamix Gazpacho

    Full of bright flavour with some sherry vinegar to add depth, this delicious dish is ready in 15 minutes and you can make it ahead.
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 2 votes
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    Course: Appetizer
    Cuisine: Spanish
    Prep Time: 15 minutes mins
    Chill Time: 1 hour hr
    Total Time: 1 hour hr 15 minutes mins
    Servings: 6 servings

    Equipment

    • Vitamix or other good blender

    Ingredients

    • 2 lbs seasonal tomatoes you can mix cherry, cocktail, regular size and colours. Regardless of size or colour go for the best quality in season.
    • 1 medium sweet onion ex. Vidalia or Walla Walla
    • 1 large English cucumber or 4-5 small cucumbers
    • ½ sweet red pepper can substitute green pepper
    • 2 cloves garlic if garlic is fresh and juicy use 2 cloves - if it is milder and less juicy consider 3 cloves
    • ⅓ cup extra virgin olive oil
    • 3 Tbsps sherry vinegar can substitute Balsamic vinegar
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • ½-1 tsp white sugar optional
    • croutons or reserved small bits of tomato and cucumber
    • hot pepper sauce optional

    Instructions

    • Wash and destem tomatoes, and pepper. Trim ends of cucumber but do not peel. Peel onion and garlic. Chop tomato, peppers, cucumbers and peppers in to large chunks. Reserve some tomato and cucumber to cut into a small dice if desired for garnish.
    • Plan to work in 3 or 4 batches. It is important not to overfill the blender or you may end up overprocessing the vegetables.
    • Start on low and slowly increase the speed. You are aiming for an even chunky texture.
    • Transfer contents to a large bowl until all batches have been processed. Mix well and add the oil, vinegar and hot sauce if using. Add salt and pepper. Stir to incorporate evenly.
    • Taste the mixture at this point and adjust seasonings if necessary. If the mix is too acidic for your taste add half a teaspoon of sugar and mix to incorporate. Taste again and mix in remaining half teaspoon of sugar if desired.
    • Refrigerate for one hour to allow soup to chill and flavours to meld. See Note 1.
    • Serve soup chilled with desired garnishes. (Small dice tomato, cucumbers, hot sauce, croutons and/or a small drizzzle of olive oil).
      Leftovers keep well refrigerated 1-2 days.

    Notes

    Note 1:  The soup needs to be chilled.  If you are in a hurry you can divide in to your serving bowls to shorten the chill time. It is best with at least 20-30 minutes to allow flavours to meld.  It also keeps well so you could make this the day before you plan to serve and store tightly sealed.
    Nutrition does not include sugar or garnishes.

    Nutrition

    Calories: 164kcal | Carbohydrates: 13g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 402mg | Potassium: 528mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1624IU | Vitamin C: 38mg | Calcium: 38mg | Iron: 1mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    Reader Interactions

    Comments

      5 from 2 votes

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      Recipe Rating




    1. ralph hetke

      September 08, 2023 at 4:03 pm

      5 stars
      very tasty and refreshing

      Reply
    2. ralph hetke

      August 31, 2023 at 9:12 am

      5 stars
      Very tasty.

      Reply

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