1/3smallonion, 75 gramsI recommend sweet white onion or whatever you have
1clovegarlic, 5 grams
1/4cup packed basil, 14 grams
2TBSPsextra virgin olive oil
2TBSPsapple cider vinegar,raw & unfiltered
1TBSPvegan breadcrumbs,use gluten-free if needed
Wash the veggies. Peel the cucumber and cut it into a few large pieces. Cut the red pepper into about four large pieces. Remove all leaves and stems from the tomatoes, but do not cut the tomatoes.
Place all ingredients into the high-speed blender. If you cannot fit the lid on tightly, cut a few of the vegetables into smaller pieces and place them back in the blender. Blend until smooth. I usually do one round of the Whole Juice setting, let it rest for a few minutes, and then I do another round or two on the Whole Juice setting. I let it rest because I don't want the blender to heat my gazpacho too much. It gets a little warm and that's okay.
Strain the gazpacho into a large bowl in batches. Press and stir, scraping a small spatula on the inside of the strainer to push it through. I strain it in thirds, rinsing the fiber and breadcrumbs off of the strainer in between.
Transfer the strained gazpacho to a 4 cup jar or glass container and chill for 8 hours or until very cold and serve.
Nutrition information is approximate.
Adjust Flavors If Desired
After tasting, add more salt or apple cider vinegar if desired. If it tastes too vinegary to you, add more water and/or bread crumbs before straining. I like that this has a nice crisp, sharp vinegar flavor. Taste is personal.
Tip For Labeling Jars
If you write on a jar lid with a Sharpie, it won’t wipe off. If you write on the glass part of the jar with a Sharpie, it will wipe off with a damp paper towel or whatever you do your dishes with. It will leave a black spot on whatever you wipe it off with. You can also write on tape to label and date your food. Dating your food is a professional and smart habit to get into. It only takes a few seconds.