Gazpacho (Gluten Free)

Gluten FreeVegetarianSoupsVeganDairy Free
Written By Sarah Cook

A perfect use of fresh summer produce! Traditional gazpacho uses crusty bread as a base. This version is just as good but without the gluten!

This gazpacho is refreshing for a summer day! This cold soup uses fresh produce and has the perfect amount of spice. Traditional gazpacho uses crusty bread as a base. This version is just as good but without the gluten!

Key Ingredients

Here’s what you’ll need to make this recipe:

  • Tomatoes - Fresh tomatoes are a must for this recipe! They are the star of the show.

  • Cucumber - Use any kind, but I recommend removing the seeds.

  • Bell Pepper - Any color works, but I recommend red for its sweetness.

  • Onion - Red onion is the best for this recipe.

  • Jalapeno Pepper - Optional, but highly recommended! If you are worried about the spice level, I suggest removing the seeds and the membranes to reduce the heat.

  • Garlic - Start with one clove, but adjust to your liking.

  • Olive Oil - Use a high quality extra virgin olive oil. Since this version does not include bread, adding a little more olive oil makes sure the end result is just as creamy.

  • Vinegar - Apple cider, red or white wine vinegar work best.

  • Salt and pepper - Season to taste.

  • Red Pepper Flakes - Optional, but highly recommended!

How to Make

As always, this recipe is simple and easy to make, using whole ingredients. Here’s where to start:

First, chop your veggies (tomato, cucumber, bell pepper, onion, jalepeno) and put in a large bowl. Season with salt, toss, and let sit on the counter for 30 minutes or so. This will release some liquid from the veggies.

Separate the liquid and reserve for later. In the meantime, place the veggies in the fridge or freezer for 15-20 minutes until cold.

Add chopped veggies, garlic, reserved liquid, olive oil, vinegar, and seasonings to blender. Work in batches, if needed. Blend on high speed until smooth and creamy.

Serve immediately or chill until ready to serve. Add your favorite toppings.

Store in a sealed container in the fridge for up to 3 days.

It’s that easy! Enjoy!

How to Serve

Enjoy this gazpacho on its own or add your favorite toppings, such as pumpkin seeds, feta cheese, or croutons. Serve alongside grilled chicken for a full meal!

RECIPE

Gazpacho (Gluten Free)

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Serves: 8

GLUTEN-FREE, DAIRY-FREE, VEGETARIAN, VEGAN

INGREDIENTS

  • 2 pounds of fresh tomatoes, roughly chopped

  • 1 medium red onion, roughly chopped

  • 2 cucumbers, roughly chopped

  • 2 red bell peppers, roughly chopped

  • 1-2 jalepenos, roughly chopped (optional)

  • 1 clove garlic, minced

  • 3 tablespoons olive oil

  • 1 tablespoon apple cider vinegar

  • 1/4 teaspoon red pepper flakes (optional)

  • Salt and pepper, to taste

INSTRUCTIONS

  1. Chop veggies (tomato, cucumber, bell pepper, onion, jalepeno) and put in a large bowl. Season with salt, toss, and let sit on the counter for 30 minutes or so. This will release some liquid from the veggies.

  2. Separate the liquid and reserve for later. In the meantime, place the veggies in the fridge or freezer for 15-20 minutes until cold.

  3. Add chopped veggies, garlic, reserved liquid, olive oil, vinegar, and seasonings to blender. Blend on high speed until smooth and creamy.

  4. Serve immediately or chill until ready to serve. Add your favorite toppings.

NOTES

Store in a sealed container in the fridge for up to 3 days.

Sarah Cook
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