Rated: 5 carrots out of 5; fresh, vegan, raw; cold soup; Serves 4
1 1/2 pounds tomatoes, peeled, seeded and quartered
1 cup cucumber, peeled and seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup red onion, quartered
1 small jalapeno, seeded and cut into pieces
1 medium clove of garlic, minced
1 lime juiced
2 t balsamic vinegar
Himalayan salt to taste
1/4 t black or white pepper
2 T fresh basil leaves
Directions and Comments:
We prefer using the Vitamix to blend all ingredients together. If you like your gazpacho chunkier, let your Vitamix do the work. First blend your tomatoes and place in a large bowl. Place each of the other veggies individually in your Vitamix with a cup of water and blend slowly for about 5 seconds. Drain the water off. Add to your tomatoes and mix together. If you do not have a Vitamix, might I suggest that you begin saving for one TODAY. It’s a workhorse and timesaver. In the meantime, chop your veggies before blending to use in the blender you have. We can also recommend the Blendtec, another quality blender.
Gazpacho is one of those easy-to-fix and eat-later meals. Simply store it in the refrigerator. Best eaten within 5 days.