Summer invites simple, light, and cool meals, and gazpacho rises as the authentic star of Spanish cuisine during these warm months. This cold vegetable soup, featuring tomatoes and peppers, offers a refreshing option when the heat climbs. It feels like a dependable life raft on long, sunny days, and it is surprisingly easy to make once the right ingredients are on hand.
Watermelon gazpacho is crowned as the easiest and most refreshing version, perfect for hot afternoons. Yet there are moments when comfort or time constraints push us toward even quicker methods to recreate favorite flavors. In those moments, household appliances like a food processor become helpful allies, with Thermomix being among the most popular choices for many households.
To prepare gazpacho efficiently in a Thermomix, follow these steps. The device can streamline the process, turning a traditional recipe into a fast, convenient blend without sacrificing flavor or texture.
Thermomix. Shutterstock
Contents
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Ripe tomatoes 1 kg
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A clove of garlic
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Green pepper 50 g
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Onion 40 g
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Cucumber 70 g
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Vinegar 30 g
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Salt
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Water 200 ml plus a few ice cubes
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Extra virgin olive oil 50 to 100 g
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Bread
Gazpacho recipe. Shutterstock
Detailing
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Place all the ingredients into the Thermomix bowl together with vinegar, salt, and ice
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Select Speed 5 and blend for 30 seconds
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Then choose Speed 10 and run for 3 minutes
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Include liquid oil during blending
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Finally, choose Speed 7 for 2 seconds to finish
Add all ingredients to the Thermomix for proper preparation. Shutterstock
Tips
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If a lighter texture is preferred, add more liquid at the end using ice water
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For a thicker, more vegetable-forward soup, use 150 g breadcrumbs
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To emphasize a emulsified olive oil look and a deeper orange color, top with finely chopped vegetables after blending
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Serve with chopped vegetables and optional croutons that can be lightly fried beforehand