Here’s a great cool weather dish you can literally whip up in seconds. We usually think of gazpacho as a summer soup served cold, but when you serve it hot, it’s a hearty, savory dish to warm you on a cool autumn night.
This recipe calls for plenty of tomatoes, and other vegetables like tomatillos, peppers and cucumbers. Tomatillos have a tart flavor and come covered in a papery husk that should be removed before cooking.
Serve with crusty bread or grilled proteins like chicken, fish and shrimp for a light dinner. To heat the raw ingredients in the Vitamix, blend on high for approximately 5 minutes. And if you decide to serve it cold, let the soup chill in the refrigerator for at least an hour before serving to allow the flavors to meld together.
Makes 6 to 8 servings
1/2 pound tomatoes, chopped
1/4 pound tomatillos, husked, rinsed and chopped
1/4 hothouse cucumber, chopped
1 small red bell pepper
1/2 small red onion, chopped
1/4 cup chopped cilantro (leaves and stems)
2 garlic cloves
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1 teaspoon fresh lime juice
1. Place all the ingredients in the blender, and blend until the vegetables are pulverized, but still chunky. If you like your gazpacho to be on the smoother side, blend longer.
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