Serve this traditional chilled soup over chopped cucumbers and tomatoes for a refreshing twist.
- 1½ cup (360 ml) tomato juice
- 1½ Tablespoon red wine vinegar
- 2 Tablespoons (30 ml) extra virgin olive oil
- 2 (315 g) tomatoes, halved
- 1 (215 g) medium cucumber, peeled, quartered
- ½ (30 g) small onion, peeled, quartered
- 1 (115 g) large green bell pepper, seeded, halved
- 1 dash hot sauce
- ½ teaspoon salt, optional
- ¼ teaspoon ground black pepper
- Place tomato juice, vinegar, olive oil, tomato, cucumber, onion, and green pepper into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then increase to Variable 3.
- Blend for 20 seconds, using the tamper to press the ingredients toward the blades.
- Season soup with hot sauce, salt, and pepper and serve immediately.
|Serving Size||1 serving (246 g)|
|Amount Per Servings|
Gazpacho is rated out of 5 by 23.
Rated 5 out of 5 by Amy7525 from Best Gazpacho Recipe Ever I can't believe no one has reviewed this recipe. I would own a Vitamix just to make this. I love it. For me the additional cucumbers and chopped fresh tomatoes are not optional, and I use a little jalapeno pepper instead of hot sauce. It's better the next day.
Date published: 2016-06-13
Rated 5 out of 5 by Al at the beach from Fantastic at the beach! A spectacular recipe but at the beach try adding 1 small bottle of clam juice. Blend in short spurts so it's still just a bit crunchy. Then after all done would the add some cook kernels of corn and float some freshly steamed clams in bowls when serving. Note: I add the Tabasco in each bowl for those who like it on the bland side.
Date published: 2016-06-18
Rated 4 out of 5 by Kates from Fresh easy I made this and it was super easy. I used a fresh Jalepo pepper instead of hot sauce. I also added some lime juice and an avocado. Added some pine nuts on top to finish it.
Date published: 2016-09-10
Rated 2 out of 5 by Bookworm63 from Too much vinegar for me! Way too much vinegar in this recipe for my taste - my advice if you want to make this is to measure it out separately and add small amounts gradually until you like the taste!
Date published: 2017-09-18
Rated 5 out of 5 by Anonymous from Delicious and simple to make! I make this recipe all the time to rave reviews! So easy to roughly chop vegetables and let Vitamix do all the rest! I use red bell pepper instead of green and throw in a jalapeno pepper.
Date published: 2019-07-21
Rated 5 out of 5 by SuzyL from Good Basic Recipe, Easy to play with This makes a good gazpacho and then you can tweak it to needs and tastes easily. I have made it several different times with different ingredients ( such as red peppers instead of green, cilantro, basil, celery, some mushrooms, sometimes with what is at hand and in the garden). Use a good olive oil and enjoy!
Date published: 2019-08-02
Rated 4 out of 5 by Lilz from Great base! It was good. I would prefer to add lime juice to it and I’m sure the flavors will be more pronounced. I am waiting to go to the store to get a real lime. Reminds me of my cousin’s chimole but in soup version I did add some pepperoncini peppers because that’s all I had to my homemade tomato juice for the recipe. Used monk fruit for the sugar. And toasted Joseph’s pita bread. I am going to make this a household staple once I figure out the like juice amount I want to add
Date published: 2020-11-25
Rated 4 out of 5 by Chrissy51 from Summer in a bowl! Wonderful as written. I served with a skewer of grilled shrimp atop the Gazpacho.
Date published: 2019-06-05