Last night, I came home hungry after watching a junior high football game (the son of a friend). I was trying to think of a new tomato recipe; for whatever reason, it was Gazpacho that came to mind..

I checked my Vitamix cookbook and it included this recipe written by Food Network Chef Mario Batali, and it was quick to whip up a batch. I just made half a batch. Both TM and I had a large bowl and there is enough for me to eat one more bowl this evening. I used pickled jalapeno and it did turn out to be quite spicy but still delicious. This is a great recipe this time of year when tomatoes, cucumbers and peppers are plentiful in your garden.

Yield: 6 servings
5 very ripe beefsteak tomatoes, quartered-plus 1 cut into 1/4 inch dice, set aside

2 large English cucumbers, peeled, quartered- plus 1 cut into 1/4 inch dice, set aside

2 red bell peppers, stemmed, seeded, quartered- plus 1 cut into 1/4 inch dice, set aside (Iused the last green pepper from the garden)

2 small jalapenos, seeded and stemmed (I used pickled since that is what I had on hand)

1 small red onion, peeled, quartered-plus 1 cut into 1/4 inch dice, set aside

2 slices day old white bread (I used whole wheat)

3 garlic cloves, peeled

1/2 cup (120 ml) water

1/4 cup (60 ml) red wine vinegar

1/2 cup (120 ml) extra virgin olive oil, plus more to drizzle

1 cup (240 ml) ice cubes

salt and ground black pepper

 

1, Peel the cucumber and stem and seed the peppers.

2. Tear bread into pieces.

3. Place half of the vegetables, bread, water, vinegar, oil and ice into the Vitamix container and secure lid. Select Variable 1. Turn machine on and slowly increase to Variable 5. Blend for 15-20 seconds, using the tamper to press the ingredients into the blades.

4. Repeat with other half of ingredients.

5. Be sure and season each batch nicely with salt and freshly ground pepper while still in the processor.

6. Pour soup into a pitcher, cover and refrigerate until very cold. When ready to enjoy, stir well with a spoon.