Tomato Overload Gazpacho

I have a strange gazpacho tale to tell.  In sixth grade, I came down with German Measles. What originally was diagnosed as fever of unknown origin landed me in the hospital and resulted in a large number of doctors–particularly young ones who had never seen a case of German Measles in person. During this hospital stay, my parents went out to lunch and had gazpacho, something I hadn’t even heard of until that point.

While they were gone, a doctor came to examine me, he gave me the creeps AND he wasn’t willing to wait for my parents to get back. They came back part way through the exam smelling of garlic and all sorts of mysterious stomach turning foods. After the doctor left I asked about that horrid smell and vowed never to eat gazpacho. I didn’t.

Then came the vitamix and its recipe book full of great stuff. Gazpacho was one such recipe. Wait! I love all the things in Gazpacho. Maybe I should give it a try. I did and I fell in love.

The ramble today is because I have a lot of tomatoes in the house this week. The best ones at the best price in the market came in 12 pound baskets. In order for that to really be the best price–I need to actually USE the tomatoes. Tomatoes have gone in dinner, in salsa, in sandwiches, in snacks all week. There are a lot of tomatoes though. So today, I will be making gazpacho for lunch. Alas I have no Vitamix anymore. (SNIFF! I miss my Vitamix) Fortunately one really isn’t required.

Tomato Overload Gazpacho

(or Blender Gazpacho for adults who like cold soups and easy meals)

4 large tomatoes, roughly chunked
1/2 to 1 medium yellow onion, chunked
1 cucumber, peeled and diced (though I have been known to leave the peel on if it is a fresh pickling cucumber)
1 jalapeno or a good shot of Tabasco or rooster sauce (about a teaspoon)
1 heaping tablespoon chopped jar garlic or about four cloves chopped
2 T lemon or lime juice
1 T balsamic vinegar
1 cup tomato juice, tomato sauce, water or other liquid
1 cup ice cubes

Put the liquids in the blender first. Add other ingredients. Blend 3-60 seconds depending on the power of your blender. Look for about a smoothie thickness.

Tweak the spice, garlic, and lemon juice/vinegar based on your taste and the produce you are using.

Comments

  1. Yuk. Soup. Extra yuk. Cold Soup. Yuk. Yuk. Yuk. But at least the tomatoes are disappearing.

  2. I’ve always wanted to try gazpacho but have never really gotten around to it. Now I am looking at my fridge which is currently stuffed to capacity with homegrown peppers and tomatoes of all kinds…….

  3. I looove gazpacho but haven’t yet attempted to make it myself. Funny thing is that I don’t like many of the ingredients by themselves (I am grossed out by tomato “goo”), but once they’re all blended up, they’re delicious. Bookmarking this recipe! 🙂

  4. Jaci and Somer-definitely give it a try. It is quick, easy and delicious.

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