Gazpacho
Serve this traditional chilled soup over chopped cucumbers and tomatoes for a refreshing twist.
Ingredients
- 360 ml (1½ cup) tomato juice
- 1½ Tablespoon red wine vinegar
- 115 g (2 ) tomatoes, halved
- 215 g (1 ) medium cucumber, peeled, quartered
- 30 g (½ ) small onion, peeled
- 115 g (1 ) large green bell pepper, seeded, halved
- 1 dash hot sauce
- salt and pepper, to taste
Directions
- 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, optional, and pepper and serve immediately.
Nutrition Information
| Serving Size | 246 g (1 serving) |
| Amount Per Servings | |
| Calories | 110 |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 490mg |
| Total Carbohydrate | 10g |
| Dietary Fiber | 1g |
| Sugars | 2g |
| Protein | 2g |
Gazpacho is rated
out of
5 by
15.
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
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
Rated 1 out of
5
by
tigerlille from
This “gazpacho” recipe is a pale reflection
This may or may not make a tasty cold tomato-based soup, but the recipe in no way resembles an authentic gazpacho, which can best be described as luscious. The real deal is made with 100% fresh tomatoes and red pepper; it is thickened with a bit of dried crusty bread; the best gazpacho uses sherry vinegar. Many recipes use both some red and green peppers; but all red pepper is the most luscious. Do yourself a favor and make the real thing.
Date published: 2019-06-15
