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.
Servings: 6 servings
Calories: 164kcal
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