Mii Amo Tomato Gazpacho Recipe


Think of this refreshing soup as liquid salsa -- plenty of garden-fresh flavors in a bowl. Depending upon the acid content of the tomatoes, you may need to add an extra teaspoon or two of vinegar at the end to perk up the taste. If craving gazpacho in the winter when no good tomatoes are available, substitute the best-quality canned tomatoes you can find. This tastes best when allowed to marinate overnight.

Working in batches as needed, combine the tomatoes, cucumber, onion, bell pepper, cilantro, basil, both vinegars, oregano, garlic, and oil in a blender or food processor. Process, pulsing the machine on and off, until the vegetables are finely chopped and have released their juices. Pour the mixture into a large bowl and season to taste with salt and pepper. If needed, add more white balsamic vinegar to balance the flavors. Cover and refrigerate for at least 2 hours or overnight to blend flavors. Serve chilled.

82 cal / 2 gm fat / 4 gm prot / 16 gm carb

  • 7 cups coarsely chopped tomatoes (about 10 medium tomatoes, seeded)
  • 2 cups coarsely chopped English (hothouse) cucumber, peeled
  • 1 cup coarsely chopped red onion
  • 1 cup coarsely chopped red bell pepper
  • 1 bunch fresh cilantro, coarsely chopped (about 2 cups)
  • 6 fresh basil leaves, torn in half
  • 2 tablespoons red wine vinegar
  • 2 tablespoons white balsamic vinegar, or as needed
  • 1 tablespoon fresh oregano
  • 1 teaspoon minced garlic
  • 1 teaspoon extra-virgin olive oil
  • Salt
  • Freshly ground pepper

More information on Mii Amo Spa in Sedona, Arizona

(Re-posted with permission by Mii Amo)


feefor rating
"5*"
Need help to book? +-

Opening Hours (UK Time)
Monday to Friday: 9:00am - 5:30pm
Saturday: 10:00am - 2:00pm
020 7843 3500

Email us an enquiry


Would you like us to call you?

call me back

« back

Leave your name and number and we'll call you back as soon as possible.