Gazpacho (Garden in a Blender)
- Vegan Dad Cooks
- Feb 7, 2018
- 2 min read
Warm weather or cold, our family is happy to celebrate summer with a delicious fresh gazpacho any time of year. We first fell in love with this soup on a trip to Malaga, Spain when the kids were very young. Vibrant, cooling yet spicy, refreshing and delicious, the gazpacho in Spain made us just want more when we got back home. So...we started to invent our own. My wife has, over the years, perfected her gazpacho, but I think I bring some good competition on this one. Instead of using tomato juice (which most recipes call for), I rely on more tomatoes and throw in some shallots and more garlic to make up for the zing factor. For us, a meal with gazpacho is called "Gazpacho, Bread and Cheese" (I eat vegan cheese on the bread, everyone else chooses his or her favorite) and we also usually have a salad too. It is the night of vitamins! And everyone loves it. This is one of the easiest dishes I make.
Gazpacho
Ingredients
- 6 Tomatoes (medium)
- 1 Cucumber (break it in half)
- 1 Green Pepper (cut in half and destemmed and deseeded)
- 3 garlic cloves (peeled)
- 1 shallot (peeled)
- 1/4 cup Olive Oil
- 1/3 cup Red Wine Vinegar
- 1 thick slice of bread (I use any crusty bread we have that hasn't been eaten) or 2 slices of regular sandwich bread (whole wheat)
Directions
1. In a blender, thrown in the cucumber, the pepper, the garlic, the shallot, the bread the olive oil, the vinegar and as many tomatoes as you can fit.
2. Blend on high (Liquefy -- or if you have a Vitamix - 10) until liquid.
3. Add in the remainder of the tomatoes and blend on high again until fully liquid and well blended (if you like it chunky, blend less, if you like it smooth, blend more).
4. Pour into a pitcher, cover and put in the fridge until you're ready to eat it. It can be eaten right away, but the flavor intensifies over time, so I like to give it at least an hour in the fridge.
5. Eat it with a salad, bread and cheese, or anything else you want...or just alone.
ENJOY!
Comments