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.
Servings: 6 servings or 4 larger portions
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: 95kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 178mg | Potassium: 537mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2083IU | Vitamin C: 45mg | Calcium: 35mg | Iron: 1mg