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4.8 from 84 votes

Gazpacho {Easy and gluten free version}

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.

Prep Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 8
Course: Appetizer , Soup
Cuisine: European , Spanish , International

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Pour the gazpacho mix into a large bowl, cover, and refrigerate for at a few hours before serving.
  4. Stir in the sherry vinegar and olive oil right before serving, and serve with your choice of garnishes.

Nutrition Information

Serving 1g

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories

% Daily Value*

Serving 1g

* Percent Daily Values are based on a 2,000 calorie diet.