Vitamix Gazpacho

Ingredients

• 1.13 kg (2 1/2 pounds), dividedripe tomatoes
• 240 ml (1 cup)tomato juice
• 1English cucumber, divided
• 1yellow pepper, divided
• 60 ml (1/4 cup)red onion, finely chopped
• 2 clovesgarlic
• 6 leavesfresh basil
• 45 ml (3 tablespoons)olive oil
• 30 ml (2 tablespoons)red wine vinegar
• 15 ml (1 tablespoon)lemon juice
• 5 ml (1 teaspoon)Worcestershire sauce
• 5 ml (1 teaspoon)hot sauce
• to tastesalt and pepper

Instructions

1. 1

   Prepare tomatoes

   Peel and seed 907 g (2 pounds) of the tomatoes. Finely chop the remaining 227 g (1/2 pound) and put it in a small bowl. Add the peeled tomatoes and tomato juice to the Vitamix.

2. 2

   Chop vegetables

   Peel the cucumber and halve it. Roughly chop one half and add it to the blender; finely dice the other half and add it to the chopped tomatoes. Halve the pepper, roughly chop one half for the blender, and finely dice the other half for the tomato mixture. Stir the onion into that mixture and refrigerate it.

3. 3

   Blend and chill

   Add the garlic, basil, vinegar, lemon juice, olive oil, Worcestershire sauce and hot sauce to the blender. Purée until smooth, then chill for two hours.

4. 4

   Season and serve

   Season the soup to taste with salt and pepper. Stir in the reserved chopped salad and garnish with extra basil and a drizzle of olive oil.

What is gazpacho?

Gazpacho is a chilled Spanish soup, especially associated with Andalusia, traditionally made from raw vegetables. This version keeps bread out of the blend, letting ripe tomatoes provide body while the cucumber and pepper bring freshness.

Smooth soup and a separately chopped vegetable topping give each spoonful two textures. The method also means you can chill the soup while the topping stays distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 183 calories, 4g protein, 20g carbs, 11g fat.

The tomatoes and tomato juice provide most of the carbohydrates, while olive oil supplies most of the fat; the vegetables contribute a little protein. To balance the plate, serve a portion with a source of protein such as eggs or beans.

Choose ripe tomatoes

Tomatoes: Use ripe, flavourful tomatoes, since they form the soup’s base and are blended uncooked. Removing the seeds and peel helps make the purée smooth.

Tomato juice: This loosens the mixture so it can blend without bread. Add it with the tomatoes as directed.

Keep two textures

Blended vegetables: Roughly chop half the cucumber and pepper before adding them to the blender; this gives the machine manageable pieces to purée.

Chopped topping: Finely dice the remaining cucumber and pepper, along with the reserved tomatoes, and keep them with the onion in the fridge. Stir this mixture into the soup just before serving.

Blend until smooth

Add the garlic, basil, vinegar, lemon juice, oil and sauces to the blender after the tomatoes and vegetables. Purée until no noticeable pieces remain in the soup base.

The blender’s speed can vary, so use the smooth texture as your cue rather than relying on a specific blending time.

Allow time to chill

Chill the puréed soup for two hours before seasoning and serving. This gives it time to become properly cold and lets the flavours settle.

The chopped salad is refrigerated separately, then added at the end so it retains its crisp texture.

Serve it simply

Finish with the reserved vegetable mixture, extra basil and a drizzle of olive oil. Taste for salt and pepper after chilling, when the cold temperature can make seasoning seem less pronounced.

For a more substantial meal, serve the soup with bread or a simple sandwich; for a lighter accompaniment, try a green salad.

Recipe notes & tips

• Use ripe tomatoes for the fullest tomato flavour.
• Seed and peel the tomatoes carefully to help the soup blend smoothly.
• Finely dice the reserved vegetables so they make a neat, spoonable topping.
• Chill the topping separately from the puréed soup.
• Taste and adjust the seasoning just before serving.

Variations

• Herb change: Swap the basil garnish for a little chopped parsley.
• Extra crunch: Reserve a little more cucumber and pepper for the topping.
• Milder heat: Reduce or omit the hot sauce.
• More tang: Add a little extra red wine vinegar to taste.
• Richer finish: Add another small drizzle of olive oil when serving.

Common mistakes to avoid

• Using underripe tomatoes: Choose ripe ones, since their flavour carries the soup.
• Blending all the vegetables: Keep the specified portions aside so the soup has a chunky topping.
• Leaving the topping in the blender: Finely dice it by hand to preserve its texture.
• Skipping the chill: Refrigerate the purée for the full two hours before serving.
• Seasoning too early: Taste again after chilling and adjust the salt and pepper then.

How to store

Store the soup and chopped topping separately in covered containers in the fridge for up to 2 days. Serve cold; this soup does not need reheating.

Frequently asked questions