Gazpacho {Easy and gluten free version}
User Reviews
4.8
84 reviews
Excellent
-
Prep Time
15 mins
-
Additional Time
2 hrs
-
Total Time
2 hrs 15 mins
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Servings
8
-
Cuisine
European, Spanish, International
Gazpacho {Easy and gluten free version}
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Easy recipe for Spanish tomato gazpacho, a refreshing chilled soup made with ripe tomatoes, bell peppers, cucumber, and more. Served with garlic bread, and topped with diced vegetables, hardboiled egg, pickled onions, avocado sorbet, etc.
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Ingredients
- 5-6 medium size ripe tomatoes about 2 pounds
- 3-4 red bell peppers seeds removed and cut into chunks
- 1 cucumber peeled and cut into chunks
- ½ small red onion
- 1 garlic clove - optional
- salt to taste
- olive oil to taste
- sherry vinegar to taste
Gazpacho garnish suggestions:
- Avocado cucumber sorbet or diced avocado and diced cucumber
- diced bell peppers use a mix of different colors
- Diced hard-boiled egg
- pickled red onions
- cilantro leaves
- Garlic bread
- Langostinos/shrimp/crab
Instructions
- Peel the tomatoes. An easy way to do this is to bring water to boil, make a cross or x cut on each tomato, place them in the boiling water for a couple of minutes until they start to peel. Remove the tomatoes from the hot water, run them under cold water, and remove the skin.
- Place the tomatoes, bell peppers, cucumber, onion, garlic, and salt in a blender or food processor. Pulse and blend until you obtain the consistency you want for the gazpacho, it can be either very smooth or more on the chunky side.
- Pour the gazpacho mix into a large bowl, cover, and refrigerate for at a few hours before serving.
- Stir in the sherry vinegar and olive oil right before serving, and serve with your choice of garnishes.
Nutrition Information
Show Details
Serving
1g
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1g |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
84 reviews
Excellent
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