Ah Summer Tomato Gazpacho! A blender base is topped with extra Summer Heirloom Tomatoes… Simply Divine!
Refreshing and bursting with fresh-from-the-garden flavors.
Gazpacho is so refreshing on a hot summer’s day, it cools the body and refreshes our senses with local, natural, just-picked ingredients. Perfect at lunch time when it’s the hottest part of the day… and really does make a stunning first course for any party or celebration.
Easy Method:
- Add Vegetable Base Ingredients to blender until broken down and chunky
- Add 3 cups of tomatoes and blend until smooth, but with some texture – pour into a large bowl
- Taste your Gazpacho for seasonings and heat!
- Add the reserved 1 cup of 1/3″ diced tomatoes and chopped parsley (these can be tomatoes of any color.)
- Garnish with fresh herbs and a drizzle of olive oil (can add grated pepper, diced cucumber and celery leaves too)
The main reason to choose heirloom tomato varieties is their taste… and “old-time flavor.”
What is Gazpacho?
- Gazpacho is a special raw, cold soup – it’s base dates back to the Spanish region of Andalusia using soaked bread, garlic, oil, vinegar and salt. Other vegetables were added later to the recipe, as tomatoes, peppers and cucumbers were available, and very complementary
- Use perfectly ripe tomatoes! The perfect place to let those imperfect tomatoes shine – just cut away any bruised spots
- This soup is low in calories (yet filling), high in antioxidants, raw and vegan
- No two bowls of Gazpacho are ever the same. Chefs and cooks blend, whirl and chop certain ingredients into distinctive, personal textures that suit their palate
The Soup Base:
Bell Peppers, Cucumbers, Celery with leaves, Sweet & Red Onion, Chili Pepper, Garlic, Sherry Vinegar, 1 small piece of bread (I have used gluten free), Sea Salt and Extra Virgin Olive Oil.
Blend in the Heirloom Tomatoes in the blender to a smooth texture – I like it a bit chunky!
Extra Heirloom Tomatoes are added to the blended base for texture and flavor… now it’s tome to garnish!
Taste the soup base from the blender to determine it’s spiciness, texture and acidity. Add the toppings at serving with a swirl of good, fruity extra virgin olive oil and fresh herbs of your choice.
Garnishes:
Your choice: Add chopped Red Onion, Cucumber Slices (green & white), Chopped Parsley, Small Basil Sprigs and Mini Candyland Tomato Halves.
Enjoy this soup… and Summer!
Karen
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Karen's Quick Blender Heirloom Tomato Gazpacho
Ah Summer Tomato Gazpacho! A blender base is topped with extra Summer Heirloom Tomatoes… Simply Divine! Refreshing and bursting with fresh-from-the-garden flavors.
Equipment
- 1 blender I use Vitamix
Ingredients
- 2 1/2 pounds heirloom tomatoes, (or cherry tomatoes on the vine) divided
- 1/2 cup bell peppers, yellow and or orange; coarsely chopped
- 1/3 cup Persian cucumber, coarsely chopped
- 1/3 cup celery with celery leaves, coarsely chopped
- 1/2 cup sweet onion & red onion, peeled, coarsely chopped
- 1/2 teaspoon serrano pepper or fresno chili pepper* , seeded and minced, 1/4 t. for less spicy
- 2 teaspoons garlic, peeled, coarsely chopped
- 1 tablespoons Good Sherry Vinegar*, PLUS 1 teaspoon
- 1 small slice bread (sourdough or gluten free), crusts removed (about 1/3 cup)
- 1/4 teaspoon sea salt
- 1 tablespoon extra virgin olive oil, add I T. for drizzling on top
Garnish:
- 1 1/2 tablespoons parsley , chopped
Instructions
- Stem, wash and dry the tomatoes - cut into 2" pieces (will have roughly 4 cups.) Will use THREE cups in the blender. ONE cup cut into a small 1/3 inch dice. Wash, dry and cut vegetables.
- To a blender add next TEN Gazpacho Ingredients (bell peppers through 1 T. olive oil.)Turn on lowest speed to get it going, slowly raise heat to medium speed until broken down but still chunky.
- Add three cups of cut tomatoes. Turn blender on at low speed and blend until incorporated - somewhat smooth, but with some nice texture.Pour into a large bowl. Taste the soup for heat and seasonings and adjust to your taste. At this point you can add more minced serrano or garlic and sea salt to taste.Add the hand-chopped diced tomatoes and stir in.
- Pour into individual soup bowls - drizzle with evoo and sprinkle with parsley. Add summer herbs you like: basil, chives or marjoram.
Notes
*Use jalapeño if you do not like much heat.
*Sherry Vinegar: Avrum Spanish Reserved Sherry Vinegar, aged in oak (my favorite.) This recipe may not be reproduced without the consent of its author, Karen Sheer.
*Sherry Vinegar: Avrum Spanish Reserved Sherry Vinegar, aged in oak (my favorite.) This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 95kcalCarbohydrates: 15gProtein: 3gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 178mgPotassium: 537mgFiber: 3gSugar: 7gVitamin A: 2083IUVitamin C: 45mgCalcium: 35mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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