How To Make A Gorgeous 3-Second Gazpacho
Servings: 4-6 depending on gluttony level | Prep Time: 5 minutes | Ingredients: 13
The bright flavor of gazpacho is essentially summer in a bowl. And because it’s all blitzed within an inch of its life, you can eat it all year long without any concern about seasonal produce. Of course, a sun-ripened, farm-fresh, warm-to-the-touch sack of heirlooms sold on the side of the road, on your way back from a lazy, august vacation, is the ideal way to consume any tomato, but even shitty, sad, mealy Roma tomatoes work with this recipe. Because the magic, as is all adult magic I’m realizing, is in the power of the Vitamix.
If you don’t like cilantro, probably best you don’t make this recipe. Go talk to your friends about how it “tastes like soap” and live a sad, gazpacho-free life. For the rest of you, welcome.
3 Second Gazpacho
Ingredients:
Trader Joe’s Garden Patch Juice
2-3 stalks of celery, with leaves
3-4 small cucumbers (or half an English cucumber)
1 bunch of cilantro
3 tomatoes (heirloom, roma, vine, anything is fine)
1 bell pepper (whichever color thrills you)
splash of red wine vinegar
couple of big glugs of Worcestershire
juice of 1 lemon
big glug of olive oil
hefty pinch of Maldon salt
3 scallions
avocado, for garnish only
Directions:
Roughly chop all your veg into the same-ish sized pieces. We’ve tried a version where we literally don’t chop anything and it is possible if you’re feeling stunningly lazy, but it somewhat desiccates all the veg and you don’t get the lovely “chop” texture as much.
Once chopped, just bung it all into the Vitamix, pour in tomato juice about halfway, and blitz for three separate seconds.
Leave some cilantro and scallions to the side to garnish.
Taste for flavor, and if you have to add anything don’t blitz it again, just stir it in with a spoon.
Pour the whole batch into a waiting giant mason jar and it keeps splendidly in the fridge for five days. Though you will consume it all in one day, so that information is useless.
Serve with giant scoops of avocado and a drizzle of a lovely finishing olive oil and a sprinkling of Maldon salt.
Note: The Spanish origins of gazpacho are bread-based, and wildly delicious. Of course you can hack up some crusty bread and toss it on as a very, very delicious garnish. Another way is to ladle the gazpacho onto a hunk of bread at the bottom of the bowl. I mean, listen, bread is good and makes everything in life better. The hard part is making things taste good WITHOUT bread.
