Gazpacho {Easy and gluten free version}
User Reviews
4.8
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Prep Time
15 mins
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Additional Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
8
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Cuisine
European, Spanish, International
Gazpacho {Easy and gluten free version}
Description
This Gazpacho combines peeled ripe tomatoes, red bell peppers, peeled cucumber, small red onion, and optional garlic blended together. The vegetables are prepared fresh and then pulsed or pureed in a blender or food processor to the desired consistency, ranging from smooth to slightly chunky.
After blending, the mixture is refrigerated for several hours to enhance the chilled refreshing quality. Right before serving, the soup is seasoned with sherry vinegar and olive oil to add brightness and smoothness. The result is a cold, savory soup with balanced fresh vegetable flavors and a touch of tanginess from the vinegar.
Gazpacho can be garnished according to taste with diced cucumber or avocado, pickled red onion, fresh cilantro leaves, diced hard-boiled egg, and even seafood such as shrimp or crab. It pairs well with garlic bread for a light summer meal or appetizer, offering a cool and satisfying dish on warm days.
Ingredients
- 5-6 tomato about 2 pounds, medium size ripe
- 3-4 bell pepper seeds removed and cut into chunks, red
- 1 cucumber peeled and cut into chunks
- ½ red onion small
- 1 garlic clove, optional
- salt to taste
- olive oil to taste
- sherry vinegar to taste
Gazpacho garnish suggestions:
- avocado or diced avocado and diced cucumber, sorbet
- cucumber or diced avocado and diced cucumber, sorbet
- bell pepper use a mix of different colors, diced
- egg diced, hard-boiled
- red onion pickled
- cilantro leaves
- garlic bread
- langostinos or shrimp or 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 DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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