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Three Second Gazpacho Recipe
Three Second Gazpacho
Ingredients:
- 1 can (14.5 oz. / 450g) whole tomatoes
- 6 oz. / 180 ml tomato juice
- 1 cucumber, cut into chunks
- 1 med tomato, cored and quartered
- 1 red bell pepper, seeds and stem removed
- 1 jalapeño, stem off
- 2 tps./ 10ml salt
- 6 black peppercorns
- 1 tps./ 5 ml hot sauce
- 1 tbsp. / 15 ml Balsamic or red wine vinegar
- 2 cups / 480g ice cubes
Yield:
48oz / 1.4Kg or 8 servings
Method:
Put tomatoes in blender first, then juice. Add the rest of the ingredients with the ice on top. Cover and set the switch to high. Blend for 3 seconds. Serve in cold bowls or soup plates. For a smoother gazpacho, blend for 10 seconds.
OK, there's a trick involved here. By putting the canned tomatoes in first and adding the juice, you're allowing the tomatoes to float above the blades before you pile on the other ingredients. Then the power of the blender pulls the ingredients into the blade within a fraction of a second.
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Please note that this recipe was specifically designed to be made using the Blender Extreme 3+HP 37,000 RPM.
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