Last night Fred and I were the guests of Mary and Brian ONeil. The star of the show (other than their wonderful pups, Buster and Sister) was a gazpacho, far and away the best I’ve ever had. It was a recipe from “The Vegetarian Epicure,” and Mary, like any good cook, had tweaked it a bit. The soup could probably be made with any decent blender, but it was the NutriBullet that caught my eye. I had been encountering these gadgets in several of my friends’ kitchens. I had even had a great cocktail made with one, but the light bulb hadn’t gone off that I needed one, too.
I had worked myself into being in the market for a Vitamix because my morning protein drinks had been far from smooth. I wanted my fruit pulverized. I wanted to be able to throw in a couple or three ice cubes and get the effect of a smoothie, not fruit on the rocks. But, instead of the $450 Vitamix, I got the $150 NutriBullet instead. It is less expensive, and much lighter weight. It does the trick with completely liquefying whatever you put in it. My first experience with it was to duplicate the gazpacho from last night. Score!
1 small onion, chopped
1 large cucumber, peeled and seeded
1 jar roasted peppers. 12 oz jar rinsed and coarse chopped
3 tomatoes, coarse chopped
1/3 cup olive oil
1/4 cup Balsamic vinegar
2 cloves garlic
11 oz tomato or v8 juice. Note: you will add some of this to each batch.
5 fresh basil leaves
2 T lemon juice
2 T brown sugar
1/8 tsp cayenne
3 eggs. Note: if you do not eat eggs, just leave this out and when you get to the mayonnaise part, use 5 T. I always use Vegannaise.
Add these things in NutriBullet (or blender) in about three batches. When a batch is done, transfer to large pot.
Slowly heat and slowly cook for about 10 minutes to 15 minutes.
Once there are a few bubbles, the eggs have cooked enough.
Remove from heat and let cool.
When cool, add 2 heaping T mayonnaise to a blender full of the soup. Mix back into the rest with a whisk.
Garnishes are optional. I am using a basil sprig. Chopped avocado would be nice, but I couldn’t find a ripe one.
I served this will a grilled hummus sandwich, made with Earth Balance and gluten-free bread. And, of course, pickles.