Thermomix fans in Spain will already know how to make gazpacho but this one is not your grandmother’s gazpacho recipe! With the addition of two bold ingredients, the traditionally refreshing Spanish summertime soup acquires a more hearty depth of flavour that makes it work all year round. Gazpacho is also highly recommended for new Thermomix owners because it’s a quick and easy way to to certain success.
The traditional gazpacho of southern Spain and Portugal is a chilled soup made of fresh tomato, green pepper (capsicum), cucumber, garlic, olive oil, vinegar, and salt. In some homes soaked bread is added as a thickener. Because it’s served cold and makes great use of summer garden vegetables this is largely a seasonal soup. Makes a fabulous appetizer, main dish, or even a mid-morning breakfast soup for hot sunny days. You DO want to use fresh ripe tomatoes for this, I simply can’t imagine using tomatoes in any other form. Luckily it’s summer now where I live, and the garden is offering up more tomatoes than I can easily use. Perfect timing!
What’s different about this Thermomix gazpacho recipe?
Traditionalists need not worry — this is still very much a super healthy, super soup for the super kitchen machine. Like other versions, this non-traditional gazpacho contains all the main ingredients and is served cold. But there are two additional twists to make the soup’s umami character sing out loud. Enter smoked tea and Jalapeno.
Why smoked tea?
In an attempt to cut back on all the cream I enjoy with coffee, I’ve been trying to drink more tea. And because fruity and floral teas don’t please my coffee-loving palate I was happy to discover the deep dark and smokey flavour of Lapsan Souchong. To speed things along you can read about Lapsang Souchong on Wikipedia — suffice it to say that by infusing a bit of smokey tea into this gazpacho recipe we enrich the soup’s aroma, mouthfeel and depth of flavour. Aim to buy Lapsan Souchong in its most aromatic looseleaf form; available from all the usual tea shops. If all you can find is boxed/bagged Lapsang Souchong, no worries. You’ll achieve similar results by cutting open tea bags to remove the tea but may need to adjust the quantity accordingly.
I like to grind the tea into a powder using the power of Thermomix. This adds a very subtle ‘chew’ to the gazpacho. For a more liquid texture simply substitute about 100 g. brewed and cooled Lapsan Souchong in place of half the ice cubes.
A little bit of hot (Jalapeno) pepper is also added for balance and for those who enjoy adventurous eating. My recipe below omits the soaked bread component of some traditional gazpachos because I feel this soup is thick and creamy enough already, but that’s totally up to you.
- 1 kg ripe tomatoes (prepared by washing, removing stems, cutting in half or quarters)
- 100 g. green or red sweet bell pepper (capsicum), seeds removed
- 150 g. cucumber, peeled (about half a large cucumber)
- 100 g. onion (about half a large onion)
- 1-2 cloves garlic
- 1-2 tsp. Lapsang Souchong tea leaves (more or less as desired) see notes below about substituting brewed tea
- 10 g. fresh Jalapeno pepper (about half a regular Jalapeno, more or less to taste)
- 100 g. ice cubes (add more for a thinner, lighter soup)
- 1 Tbsp olive oil
- 1 Tbsp vinegar (I use balsamic)
- Add tea leaves to Thermomix and grind 1 min/speed 10. Wait until tea dust settles before opening lid!
- Add 800 g. of the tomatoes, pepper/capsicum, onion, garlic, Jalapeno. Blend 30 seconds/speed 6.
- Add ice cubes and remaining tomatoes. Blend 2 min/speed 10.
- Add salt, vinegar, olive oil and blend 6 seconds/speed 4.
- Keeps in fridge for 1-3 days.
Want more Thermomix gazpacho recipes?
- Do you have a fave method or link to gazpacho recipe? Please share it by comment below and I’ll add links here over the coming days. (note that when comments include links they don’t appear immediately and must be approved by the spam police before they will show up.)