This Gluten Free Gazpacho is the ultimate no-cook recipe that is perfect for summer days when you do not want to fuss around with fancy cooking. It is bright, healthy, and delicious. Bonus? You can whip up this soup in 15 minutes flat with just a few simple ingredients and a blender.
Though classic gazpacho often contains bread for texture and body, I left it out for a gluten-free version of the famous Spanish soup. Instead, I purée half of the ingredients finely, then add the other half and pulse until they are chopped into small pieces. The end result is a well-balanced soup with perfect texture and small pieces of tomatoes, cucumber, and bell pepper worthy of your summer repertoire. Finish it off with the reserved tomato seeds, some chopped vegetables, basil leaves, and an extra sprinkle of freshly ground black pepper. Best served chilled.
To make the Gluten Free Gazpacho, you will need the following ingredients:
Place a blender jar, a medium bowl, and a small bowl on the counter. Core 2 ½ pounds ripe red tomatoes and roughly cut into chunks. Reserve about ¼ cup of the tomato seeds and place them in the prepared small bowl to use them as a garnish. Add half of the tomato chunks to the blender and the other half to the prepared medium bowl.
Finely chop one cucumber chunk and place it in the small bowl. Divide the remaining chunks evenly between the blender and the medium bowl.
Finely chop one bell pepper chunk and add it to the small bowl. Divide the remaining chunks between the blender and the medium bowl.
Add a small pinch of salt to the small bowl of garnishes and stir. Transfer to the fridge until ready to serve.
To the blender, add all of the onion chunks.
Add ¼ cup basil leaves and 1 garlic clove and securely fasten the lid.
Blend, starting on low speed and increasing to high, until the mixture is smooth, pausing occasionally to scrape down the sides with a rubber spatula, about 2 minutes.
With the motor running, add 2 tablespoons sherry vinegar, ¾ teaspoon salt, and about 10 twists of black pepper. Slowly drizzle in ¼ cup olive oil.
Pour the contents of the medium bowl into the blender and blend for just 10 to 20 seconds until the ingredients are broken up into small pieces. If you prefer much smaller pieces, blend a little longer.
Transfer the soup to a large pitcher and chill for at least 2 hours or up to 24 hours.
Before serving, taste and adjust seasoning with salt and black pepper if needed. Serve in small bowls or glasses. Top with the garnishes, basil leaves, and a sprinkle of black pepper.
This Gluten Free Gazpacho recipe is easy, delicious, and bursting with flavor! Give this recipe a go ASAP, and tag us in your posts @cookmerecipes on Instagram. We love seeing what you’ve made!
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