I think I am fairly late to the Nutribullet party. I bought one this summer, long after people started telling me how good they are. I’ve been happy with my juicer and blender, so I wasn’t sure I needed one.
Fool me. This thing is awesome. It’s both nifty and neat. Nifty, with patented powerful blades that make light work of hard vegetables and nuts. Neat, due to its ergonomic design. Thankfully you don’t need to consider a kitchen extension to accommodate all the gear that comes with it.
I can’t step away. I’ve been trying out new recipes every day, including fruit and yoghurt based breakfasts to leafy green lunch drinks.
This golden gazpacho is a complete doddle and absolutely perfect if you’re after a light and healthy summer lunch.
For 2/3 servings you will need:
- 500g tomatoes, skinned and chopped
- 1/2 a white onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon olive oil
- 3 small sweet peppers, chopped (I used a mixture of colours
- 1/3 of a large chunk cucumber, sliced
- Sea salt and white pepper
- 100 ml water
- Place all the ingredients (excluding water) in a baking tin and roast for 30 mins on a moderate heat. This just ensures you to get the best flavours, especially from the tomatoes.
- Once cool, add the ingredients to the Nutribullet along with the water. Whizz up for a few seconds until the soup is smooth.
- Allow to settle in the fridge overnight, or at least for a few hours. This is important to ensure the flavours develop.
- Serve by adding whatever toppings you prefer. It’s traditional to add cucumber, peppers or tomato. But the toppings vary in different parts of Spain.
Make the soup your own, by tweaking the ingredients to your own tastebuds. Just make sure that the vegetables are in good condition and taste good before you begin. With so few additional ingredients, this one really does need robust flavours from fresh vegetables.
Delicious and very virtuous.